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1
Saute shallot in a small amount of olive oil to soften (not brown), add garlic and saute a minute or two longer.
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2
Let cool in pan.
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3
Soften bread with milk, remove any hard crust and break up with fork.
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4
With a fork, mix together cooled shallot/onion mixture, softened bread, chopped herbs, salt, pepper, and paprika to taste.
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5
Mix egg with fork and add to mixture.
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6
Crumble pork ground on top of egg/shallot/break/herb mixture, and mix in with hands until just mixed.
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7
Form into about 18 small golf ball size meatballs and place on plate.
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8
let meatballs rest in fridge for about 20 minutes.
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9
Bring broth to simmer in a large diameter saute pan with tight-fitting lit (I use a straight sided 3 qt pan, about 9 or 10 inches in diameter).
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10
Add meatballs in single layer, separated, and bring to low simmer while covered.
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11
After 5-10 minutes, flip meatballs with two spoons.
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12
Continue a very low simmer (covered) another 10-15 minutes.
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13
Move meatballs to the perimeter of pan, and add orzo pasta and cabbage.
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14
cover and return to low simmer for 15 minutes.
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15
Meanwhile, crisp outside of red pepper on gas burner until blackened all around.
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16
You will need tongs- keep turning it until the entire pepper is blackened, the put in paper bag and close top for 10 minutes or so.
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17
After pepper has sweated for 10 minutes, remove from bag and remove blackened skin.
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18
You can do this with your fingertips, and you can also clean the peppers under running water.
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19
Half pepper, remove core/seeds, and cut in half.
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20
Cut into strips that will fit on your spoon.
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21
Mix red pepper into pan with meatball, orzo, and vegetables.
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22
All should be cooked by now, so just simmer together for a minute or two.
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23
Serve soup in wide shallow bowel with a dollop of sour cream in middle (optional) and a garnish of Hungarian paprika on top.
