Meatball and cabbage soup


The meatball and cabbage soup it is a unique dish that can represent winter and January in particular very well. Soups warm the stomach and it is easy to associate them with the coldest and longest season of the year, thanks to their steaming appearance and the way of eating them, slow spoonfuls to bring to the mouth almost as if it were a meditative act.
In January you also feel the need to lighten what you cook because of the good intentions with which you start the year (always, always, always promised to go on a diet from January 7th in reality I only did it properly once time) and in my opinion also because the body asks for it. I realize this precisely because I feel the desire to drink more strongly. I have some difficulties with water in winter, it's always too cold but with herbal teas and broths, mmm… I'm happy with it!

Because of this in January I usually buy herbal teas of different flavors and prepare soups. This soup was born with this spirit, looking for ideas online I found some recipes, I put a couple together and I prepared my meatball soup with rice and cabbage, comfort food yes with a wink to the line.

Meatball and cabbage soup

200 g of minced pork
200g minced chicken breast
1 white onion
15 g of fresh ginger
2 tablespoons of white wine
700 g of vegetable broth
200 g of Arborio or Roma rice
500 g of cabbage
1 fresh chili pepper
Extra virgin olive oil
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(For 4 people) Finely chop the onion and ginger. Combine the minced meat with the chopped onion and ginger, add the spoons of wine, salt, pepper and start mixing with your hands. Once the dough is ready, divide the pulp into about 40 small meatballs.

Bring the vegetable broth to the boil. Add the rice and bring it almost to the end of cooking.

Heat two tablespoons of oil in the wok over high heat. Add all the meatballs and roast them for 5-7 minutes, turning them continuously.

Remove the meatballs from the wok, add another drizzle of oil, then add the peeled cabbage cut into lozenges. Brown it for a couple of minutes then pour in the broth with the rice, season with salt and leave to boil for 5 minutes. Arrange the meatballs in the bowls, top with the soup, add a little chopped chilli pepper (optional) and serve hot immediately.


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