Tasty and nutritious cabbage meatball soup with tomato, lemon, fresh herbs and rice!
Ingredients
For The Meatballs:
500 grams (17.6 ounce) ground beef or pork or half and half
80 grams (2.8 ounce) ripe tomato
1 egg yolk
4 tablespoons extra virgin olive oil
1 garlic clove minced or pressed
50 grams (½ medium-sized) onion minced
50 grams (4 tablespoons) short-grain rice
1½ tablespoons parsley minced
1½ tablespoons dill minced
⅔ teaspoon mint minced
1 teaspoon sweet paprika
½ teaspoon thyme
⅔ teaspoon salt
⅓ teaspoon ground pepper
For The Soup:
10 tablespoons extra virgin olive oil
450 grams (15.8 ounces) ripe tomatoes chopped/diced
2 garlic cloves finely chopped
2 teaspoons tomato paste
10 tabelspoons tomato sauce (tomato passata)
8 cups hot water or stock (either vegetable, beef, or chicken stock)
1 bay leaf
100 grams (1 small) green bell pepper diced
70 grams (2.4 ounces) celery stacks including the leaves chopped
450 grams (15.8 ounces) white cabbage shredded
100 grams (9 tablespoons) short-grain rice rinsed
2 tablespoons parsley minced
1½ tablespoons dill minced
6 tablespoons lemon juice fresh
extra lemon to serve with
Instructions
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