Kosher Cabbage And Vegetable Soup With Meatballs Recipe

About this recipe

A hearty and comforting dinner soup featuring tender beef meatballs, fresh vegetables, and a flavorful broth, perfect for those seeking a kosher meal solution.

Ingredients

• 25 g Parsley
• - Basil Leaves
• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 100 g Sambar Onion Peeled
• 200 g Orange Carrot (Gajar)
• 1 pc Cabbage Red
• 400 g Pastazara Finely Chopped Tomatoes
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 50 g Zoff Premium Indian Bay Leaf
• 250 g Tops Dark Soy Sauce
• 200 g Freshcon Cooked Basmati Rice
• 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder
• 16 g Orika Oregano

Instructions

1. 1. In a large mixing bowl, combine 1 egg, 1 tsp salt, and 1/4 tsp paprika powder. Mix thoroughly and shape into small meatballs, about 1 inch in diameter.
2. 2. Heat a large pot over medium heat and lightly brown the meatballs on all sides. Remove the meatballs and set them aside.
3. 3. In the same pot, sauté 1 diced onion, 3/4 cup diced carrot, and 3/4 cup diced sweet bell pepper until softened, about 5 minutes.
4. 4. Add 1/2 head of chopped cabbage, 2 diced tomatoes, and 1 bay leaf to the pot. Stir well and cook for another 3 minutes.
5. 5. Pour in 1 liter of water and 2 tbsp soy sauce. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
6. 6. Add 1/2 cup of cooked basmati rice and the browned meatballs to the pot. Simmer for an additional 20 minutes, stirring occasionally, until the meatballs are fully cooked.
7. 7. Stir in 1 tsp dried basil and 2 tbsp chopped fresh parsley. Adjust seasoning with additional salt and paprika powder if needed.
8. 8. Remove the bay leaf and serve the soup hot, garnished with extra parsley if desired.