Grey-Bruce Boomers Winter2023

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

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