Wednesday, January 23, 2008
Wednesday Night Dinner - Dutch Meatball Soup
What's better on a cold winter's night than soup and bread for supper? Hmm. I love soup of all kinds. This one comes together quickly.
Dutch Meatball Soup
3/4 lb extra lean ground beef
1/4 cup fine breadcrumbs
1 tsp salt
1/2 tsp pepper
1 T soy sauce
Mix above ingredients together and form into 1 1/2 inch meatballs. Set aside.
In large soup pot, over medium heat, sauté 1 chopped onion in 2 T oil. Add 1 cup diced celery. Sauté until crisp-tender. Add 1/2 head of green cabbage, sliced thinly. Add 4 cups of beef broth (low sodium) and 2 cups of water. Salt to taste, place 1 bay leaf in pot. Simmer vegetables until tender, about 20 minutes. While soup is boiling, add the meatballs, one by one. Simmer another 15 minutes.
Add cooked noodle (egg noodles) if desired.