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

• 50G Picard Chopped Flat Parsley
• - Schwartz Oregano
• Pack Tray Of 30 Medium Free Range Eggs
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 1 Kg Yellow/White Onion 1kg
• 1 kg Cabbage 1 Kg
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• 500G White Pearl Italian Pudding Rice 500g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 200G Canvin And Gunner British Beef Bavette Steak
• - Tata Salt
• 250 Ml Kikkoman Less Salt Soy Sauce
• 10G Top-Op Bay Leaves 10g

Instructions

1. 1. In a large mixing bowl, combine 1 egg, 1 tsp salt, and 1/4 tsp pepper. Mix thoroughly and shape into small patties, about 1 inch in diameter.
2. 2. Heat a large pot over medium heat and lightly brown the patties on all sides. Remove the patties and set them aside.
3. 3. In the same pot, sauté 1 diced onion, 3/4 cup diced red bell pepper, and 3/4 cup diced carrot 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 vegetable broth 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 uncooked rice and the browned patties to the pot. Simmer for an additional 20 minutes, stirring occasionally, until the rice is tender and the patties are fully cooked.
7. 7. Stir in 1 tsp dried oregano and 2 tbsp chopped fresh parsley. Adjust seasoning with additional salt and pepper if needed.
8. 8. Remove the bay leaf and serve the soup hot, garnished with extra parsley if desired.