Savoy Cabbage Soup with Beef Meatballs
This hearty savoy cabbage soup packed with juicy beef meatballs comes together effortlessly in your Thermomix® for maximum cozy, comforting flavor!
Servings: 3 Portionen
Calories: 550kcal
Equipment
- 1 Thermomix
- 1 Spatel
- 1 Messer
- 1 Schneidebrett
- 1 Pfanne
Zutaten
For the Meatballs
- 250 g Ground beef
- 1 Egg Medium
- 30 g Breadcrumbs
- 1 tsp Medium mustard
- 0.5 tsp Salt
- Black pepper
For the Soup
- 3 Zweige Fresh parsley
- 1 Garlic clove
- 200 g Carrots
- 20 g Cooking oil
- 300 g Potatoes Yukon Gold or yellow potatoes work best
- 300 g Savoy cabbage
- 800 ml Rich vegetable broth
- 100 ml Heavy cream
- 1 Schuss Apple cider vinegar
- Ground nutmeg optional
- 0.5 - 1 tsp Salt
- Black pepper
Toppings
- 50 g Diced bacon
Zubereitung
- 3 Zweige Fresh parsleyChop the parsley: Add the fresh parsley to the mixing bowl and chop for 5 sec/speed 7. Transfer to a small bowl and set aside.
- 250 g Ground beef, 1 Egg, 30 g Breadcrumbs, 1 tsp Medium mustard, 0.5 tsp Salt, Black pepperMake the meatballs: Soak the breadcrumbs in a splash of milk or water for a minute to keep the meatballs ultra-tender. Peel and quarter an onion, add it to the mixing bowl, and chop for 5 sec/speed 5. Add the ground beef, egg, soaked breadcrumbs, mustard, salt, and pepper. Mix for 1 min/dough mode until fully combined.
- Shape the meatballs: Remove the meat mixture from the bowl and roll into small, bite-sized meatballs with your hands. Give the mixing bowl a quick rinse so it’s ready for the soup.
- 50 g Diced baconHeat a skillet over medium-high heat and crisp up the diced bacon. Remove with a slotted spoon and set aside for later. In the leftover bacon fat, sear the meatballs until they have a beautiful golden-brown crust. Arrange the seared meatballs evenly in the Varoma dish and tray.
- 200 g Carrots, 300 g Potatoes, 300 g Savoy cabbagePrep the veggies: Peel the carrots and cut them into rough chunks. Peel the potatoes and cut them into 1 cm cubes. Core the savoy cabbage and slice it thinly into ribbons.
- 1 Garlic clove, 200 g Carrots, 20 g Cooking oilCook the soup: Place the garlic clove and carrot chunks into the mixing bowl and chop for 5 sec/speed 5. Drizzle in a splash of oil and sauté for 3 min/120°C/speed 1.
- 300 g Potatoes, 300 g Savoy cabbage, 800 ml Rich vegetable broth, Ground nutmeg, 0.5 - 1 tsp Salt, Black pepperAdd the cubed potatoes, sliced cabbage, vegetable broth, salt, pepper, and a generous pinch of nutmeg to the mixing bowl. Secure the lid and place the Varoma® with the meatballs on top. Cook for 30 min/Varoma/reverse mode/speed 1. The reverse mode keeps your potato cubes intact while the steam gently finishes cooking the meatballs to perfection.
- 100 ml Heavy cream, 1 Schuss Apple cider vinegarCarefully remove the Varoma®. Stir the heavy cream and a splash of apple cider vinegar into the soup, then taste and adjust seasonings as needed. Gently fold in the cooked meatballs.
- 3 Zweige Fresh parsley, 50 g Diced baconTo serve: Ladle the warm soup into bowls and garnish with the crispy bacon and fresh chopped parsley. Enjoy!
