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Cabbage Meatball Soup Recipe

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This recipe for Cabbage Meatball Soup, by , is from Pound's Briggs Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dennis Malone


1 lb. grass-fed ground beef or pastured ground pork
1 pastured egg
1 tsp. organic all-purpose seasoning
1 tsp. sea salt
¼ cup friendly fat to cook in (butter, coconut oil, pastured lard, pastured tallow)
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
half small head cabbage, sliced thin
3 large cloves garlic, minced
1½ tbsp. organic tomato paste
1-15 oz. can organic diced tomatoes
1½ quarts beef stock (Preferably homemade for more nutrients. Could use chicken stock. Eitehr way really watch ingredients if going with store-bought)
2 tsp. organic Italian seasoning (Rosemary, Thyme, Marjoram, Oregano, Sage and Basil)
Sea salt/pepper to taste

In a small mixing bowl combine the beef, egg, all-purpose season and 1 tsp. salt.

Form small mini meatballs and brown off in a large skillet or fry pan with some butter or coconut oil. The goal is not to cook them through - just get a nice brown crust on the outside and they will cook the rest of the way in the soup.

While the meatballs are cooking, sauté the onion, carrot, celery, and cabbage in a large soup pot with about ¼ cup butter for about 10-15 minutes. Do this with a few pinches of sea salt over medium to medium high heat and you will bring out the natural sweetness of al the veggies - this really boosts the flavor of the whole soup.

Add the garlic and tomato paste to the veggies, and cook for a minute.

Add the diced tomatoes, stock, seasoning, and browned meatballs to the soup pot and bring to a boil. Reduce to a low simmer for 15-20 minutes.




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