Cabbage and Meatball Soup
A comforting soup enhanced by Creton spices. Serve it with grated cheddar cheese and dark, toasted croutons.
Meatballs
- 4 slices bread
- ¼ cup milk
- 1 lb ground pork
- 1 lb ground beef
- 1 onion, chopped fine
- 1 Tbsp Creton spices, ground
- 1 Tbsp salt
- 1 egg
Cabbage Soup
- ¼ cup olive oil or duck fat
- 2 leeks
- 3 onions
- 2 red peppers
- 6 medium tomatoes
- 3 Tbsp tomato paste
- 1 Tbsp sage
- 2 bay leaves
- Salt and pepper to taste
- 1 medium cabbage
Method
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1
Remove crust from bread and discard. Soak bread in milk for 5 minutes.
-
2
Mix the soaked bread, meat, onions, Cretons spices, salt, and egg in a bowl. Shape them into balls around 1 inch in diameter.
-
3
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.
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4
Add cabbage and cover generously with water. Boil for 5 minutes.
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5
Add meatballs. Reduce heat and poach meatballs for around 20 minutes.
