Ingredients:
1 large onions ( cut in half, chop one half and slice the other half)
4 tablespoons olive oil ( divided)
1 garlic cloves ( minced)
1 cup soft breadcrumbs
1 lb ground veal or 1 lb beef
1 eggs, slightly beaten
1 teaspoon thyme
1 teaspoon marjoram
1/4 teaspoon cayenne pepper
1 teaspoon garlic salt
2 bay leaves
1/4 cup parmesan cheese ( finely grated)
fresh ground pepper
flour ( for coating)
12 ounces cabbage ( thinly sliced)
1 1/2 lbs tomatoes, chopped ( I use canned tomatoes, drained)
7 cups chicken broth
Directions:
Prepare onion, finely chop one half and thinly slice the other half and set aside.
Heat 2 tsp of olive oil in frying pan over medium heat and cook chopped onion until softened.
Add garlic and continue cooking for about 2 minutes; set aside.
Prepare meatballs: Put bread crumbs in a mixing bowl and add just enough warm water to cover crumbs.
Let stand for 2 minutes, drain and squeeze dry.
Next add sauteed onion and garlic, ground meat, egg and spices and parmesan cheese.
Mix ingredients and roll into small balls about 3/4 diameter.
Roll in flour to coat lightly.
Heat remaining Olive oil in a frying pan over medium heat.
Cook meatballs until brown.
Place on plate lined with a paper towel to drain.
In same frying pan, add reserved onion slices and cabbage, cook for 3-4 minutes until cabbage begins to wilt.
In a large pot, add add chicken broth,tomatoes, heat over medium heat.
Add meatballs, cabbage and onions.
Bring to a boil, and reduce heat, simmer for 20 minutes until vegetables are tender.
May sprinkle additional Parmesan cheese on soup when serving.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.