A comforting soup enhanced by Creton spices. Serve it with grated cheddar cheese and dark, toasted croutons.
Remove crust from bread and discard. Soak bread in milk for 5 minutes.
Mix the soaked bread, meat, onions, Cretons spices, salt, and egg in a bowl. Shape them into balls around 1 inch in diameter.
Heat olive oil in a large pot with all the vegetables except the cabbage. Add tomato paste, sage and bay leaf. Sauté for 10 minutes.
Add cabbage and cover generously with water. Boil for 5 minutes.
Add meatballs. Reduce heat and poach meatballs for around 20 minutes.