Cabbage Cream Soup with Meatballs Recipe
White cabbage soup with melted cheese and meatballs will appeal not only to adults, but also to children. It will take 40-45 minutes to prepare it, and the result will surprise you. I found the recipe on a German website, changed it a little and my family liked it. Make this quick and easy soup and you won’t regret it!
Servings
4
Cook Time
45minutes
Servings
4
Cook Time
45minutes
Ingredients
Instructions
  1. That’s all we need.
  2. The soup is prepared very quickly, so before you start cooking, prepare everything for cooking. Cut the cabbage into thin strips. Cut the leeks into rings and finely chop the garlic.
  3. To the minced meat, add 2 tablespoons of semolina, a pinch of salt, pepper and nutmeg from the total amount. Roll into small meatballs.
  4. Heat the olive oil and lightly fry the garlic. Not long, until a pleasant smell. Add the leeks and simmer for two or three minutes.
  5. Add the cabbage and 1 liter of broth or water to the pan and simmer for 5-10 minutes under a closed lid. The time for stewing cabbage depends on your preference, whether you like it to remain crispy or soft.
  6. Five minutes was enough for me. The cabbage has decreased in volume.
  7. Add the meatballs and simmer for 5 minutes. Mix gently, the meatballs are very tender. Do not worry that the liquid is not enough, it will be enough.
  8. Now add 350 ml of melted cheese and 150 ml of sour cream, mix, and simmer for a couple of minutes.
  9. Add salt, pepper and nutmeg. Be careful with salt, the cheese is salty. Taste it and turn it off. Soup is ready!
  10. The soup was very tender, creamy and delicious!
  11. Bon appetit!
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