Cabbage And Meatball Soup

1. 1

   In a four to five quart pot/pan, add water and concentrated chicken stock. Stir stock until dissolved. Turn stove on medium to medium high heat.

2. 2

   Take ground sausage and pull off small chunks and make into half inch round balls.

3. 3

   Saute meatballs in a skillet over medium heat until brown. Place in a dish of paper towels to drain excess fat. Remove paper towels and keep dish of meatballs warm.

4. 4

   Pour off grease from pan but leave sediment. Saute onion in pan used for sausage and cook over medium heat until caramelized.

5. 5

   Add onion, cabbage and carrots into the soup pot. Bring to a boil and simmer for 30 minutes.

6. 6

   Then add can of Muir Glen Diced Tomatoes to soup. Allow to heat up. Season with salt and pepper as needed.

7. 7

   Ladle soup into bowls and add meatballs.

* Per serving · 4 servings · Values may vary.

No additional tips available.