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1. Make the Meatballs
In a large mixing bowl, combine the ground meat, breadcrumbs, egg, minced garlic, chopped dill or parsley, salt, and pepper.
Mix until evenly combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.
2. Sauté the Vegetables
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and diced carrots, cooking until the onions are softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
3. Add Cabbage and Broth
Stir in the shredded cabbage and let it cook for 2-3 minutes.
Pour in the beef or vegetable broth and crushed tomatoes.
Season with paprika, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to a simmer.
4. Add the Meatballs
Gently place the meatballs into the simmering soup, one at a time.
Cover the pot and let it simmer for 25-30 minutes, or until the meatballs are fully cooked and tender.
Stir occasionally to ensure even cooking.
5. Serve
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