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1
For the meatballs:
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2
Add all of the meatball ingredients (except the tablespoon of oil) into a mixing bowl. Using your hands, mix and smash all of the ingredients together to combine. Form the mixture into medium-sized meatballs and set the meatballs aside.
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3
Heat 1 tablespoon of oil in a cast iron skillet over medium high
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4
Wait until skillet has heated up all the way then quickly place the meatballs into the skillet.
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5
Allow them to sear about 30 seconds, then roll them to their opposite side with a spatula or spoon and cook another 30 seconds. Remove skillet from the heat, place the meatballs on a plate and set aside.
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6
For the soup:
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7
In a large Dutch oven or stock pot over medium heat, heat the grapeseed oil. Once oil is hot add the onion and cook until onion is beginning to brown. Add the carrot, celery and garlic and saute another 3 minutes
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8
Add the herbs and stir. Add the broth, wine, crushed tomatoes and the rind of the Parmesan cheese. Cover pot and bring to a full boil. Then reduce heat to a low boil, add the meatballs and cook about 3 minutes.
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9
Add the cabbage and zucchini. Allow cabbage to cook down slightly, about 3 minutes. Cover the pot, reduce heat to a low simmer and cook covered for 40 minutes.
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10
Remove the bay leaf and what's left of the Parmesan cheese rind. Add salt to taste. Serve with chopped parsley and shredded Parmesan on top.
