Grey-Bruce Boomers Winter2023
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FOOD & DRINK<br />
Cabbage<br />
meatball soup<br />
Preparation Time: 30 minutes<br />
Cooking Time: 55 minutes<br />
Servings: 6<br />
INGREDIENTS<br />
1 lb lean ground beef<br />
¼ cup fine dry bread crumbs<br />
1 egg, beaten<br />
¼ milk<br />
2 tbsp onion, finely chopped<br />
3 tbsp fresh parsley, finely chopped<br />
½ tsp each salt, pepper and dry mustard<br />
2 tbsp vegetable oil<br />
6 cups (1 medium head) savoy or green cabbage, finely<br />
chopped<br />
2 onions, sliced<br />
5 cups beef broth<br />
1 can whole tomatoes, undrained<br />
1 tsp dried thyme<br />
Pinch sugar<br />
1 bay leaf<br />
½ cup macaroni, uncooked<br />
Instructions<br />
In large bowl, stir together beef, bread crumbs, egg, milk, onion, 1 tbsp<br />
parsley, salt, pepper and dry mustard. Shape into 1-inch balls. In large<br />
saucepan, heat oil over medium-high heat and cook meatballs in batches,<br />
turning, for five to 10 minutes or until browned on all sides. Drain on<br />
paper towels.<br />
In same pan, cook cabbage and onions over medium-low heat for five<br />
minutes, stirring often.<br />
Stir in stock, tomatoes, thyme, sugar and bay leaf. Return meatballs to<br />
pan, bring to boil, cover, reduce heat and simmer for 30 minutes, adding<br />
macaroni for last 15 minutes.<br />
Serve in heated bowls, garnish with remaining 2 tbsp parsley.<br />
*Recipe courtesy of Foodland Ontario<br />
30 • GREYBRUCEBOOMERS.COM
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