Swedish Cabbage Soup With Meatballs

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 head green cabbage, cored and cut into 1-inch cubes (12 cups)
• 2 tablespoons golden cane syrup or 2 tablespoons dark corn syrup
• 8 ounces ground turkey
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon fresh ground pepper, plus more to taste
• 8 cups reduced-sodium chicken broth
• 2 bay leaves

Recipe

• 1 heat oil in a large stockpot over medium heat. add cabbage and sauté until cabbage starts to release some of its liquid, 2 to 3 minutes. reduce heat to low and add syrup. simmer, uncovered, until the cabbage is tender and most of the liquid has evaporated, about 15 minutes.
• 2 meanwhile, combine turkey, salt and pepper in a small bowl. with wet hands, shape mixture into meatballs the size of marbles. set aside in the refrigerator.
• 3 add broth and bay leaves to the cooked cabbage. bring to a boil; reduce heat to low and simmer, uncovered, for 10 minutes.
• 4 drop the meatballs into the soup and simmer until they are no longer pink inside, 5 to 10 minutes. remove bay leaves. season the soup with salt and a generous grinding of pepper before serving.