Swedish Cabbage Soup With Meatballs

1. 1

   Heat oil in a large stockpot over medium heat.

2. 2

   Add cabbage and saute until cabbage starts to release some of its liquid, 2 to 3 minutes.

3. 3

   Reduce heat to low and add syrup.

4. 4

   Simmer, uncovered, until the cabbage is tender and most of the liquid has evaporated, about 15 minutes.

5. 5

   Meanwhile, combine turkey, salt and pepper in a small bowl.

6. 6

   With wet hands, shape mixture into meatballs the size of marbles.

7. 7

   Set aside in the refrigerator.

8. 8

   Add broth and bay leaves to the cooked cabbage.

9. 9

   Bring to a boil; reduce heat to low and simmer, uncovered, for 10 minutes.

10. 10

    Drop the meatballs into the soup and simmer until they are no longer pink inside, 5 to 10 minutes.

11. 11

    Remove bay leaves.

12. 12

    Season the soup with salt and a generous grinding of pepper before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.