Ok everyone, are you ready for some healthy recipes for winter? There’s really no better way to get in a ton of protein and vegetables at once other than a good, hearty soup, and this one is chock full of both and so delicious. Made with a homemade stock, it’s full of nutrients and packed with vitamins and minerals.
I’m not really sure how this recipe started – likely a fail as many delicious things end up – but this soup has been a staple in my house growing up and it’s one of Mike’s (and now Charlotte’s) all-time favorite soups.
So this is basically like stuffed cabbage, except not stuffed. In a soup. With vegetables. Oh, you get the idea.
I also do not know how to make a small pot of soup – as a matter of fact, this wast too big to even put in my crockpot – so feel free to half it if you don’t want to eat it all week for lunch and still have some to freeze for the zombie apocalypse (WHAT? I’ll need my strength!).
Un-stuffed Cabbage Soup
What you need:
- Mirepoix ingredients:
- 1 c. diced onions
- 1/2 tsp dried thyme
- 1/2 tsp dried rubbed sage
- 1 c. chopped celery (leaves and tops are great here!)
- 1/2 tsp. salt
- 2 tbsp butter
- 1 medium head of cabbage
- 4 c. peeled and chopped carrots
- 4 c. canned diced tomatoes ( I prefer Muir Glen organic)
- 16 c. (128 oz) stock (I used my homemade chicken stock)
- 1 lb parsnips, peeled and diced
- 1/4 c. parsley, roughly chopped
- 1 tbsp garlic, minced
- 1 1/2 tbsp. honey
For the meatballs:
- 1 lb ground pastured pork
- 1 lbs ground grassfed beef
- 2 eggs
- 1 tsp onion powder
- 2-3 tsp fresh minced garlic, depending on your tastes (I like my meatballs full of fresh garlic!)
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/2 cup shredded Parmesan cheese (simply omit to make dairy free)
- 1 1/2 cup almond meal
What you do:
- First, make the mirepoix by melting the butter in the pot on medium and adding the onions, celery, sage, thyme, and salt and cooking about 5 minutes, until onions are translucent.
- Add the rest of the soup ingredients to the pot and raise temp to high to bring to a boil.
- Whole the soup is coming to a boil, make your meatballs by mixing all ingredients.
- Once soup is boiling, lower temp back down to simmer.
- Roll the meat into balls and gently lower into soup.
- Cook on simmer for 1-2 hours, covered.