Ingredients
Equipment
Method
- In a medium bowl, combine and mix together ground pork, onion, garlic, egg, bread crumbs, paprika, salt, black pepper and parsley. Shape the meat balls and place on a baking sheet lined with foil lightly greased with olive oil or lined with parchment paper. Set aside.
- In a large cast iron pot or sauce pot, over medium heat, add bacon and cook until crispy, about 5 minutes, transfer to a plate. Add oil and sauté for about 3-4 minutes, halfway through, add celery, then add garlic and sauté for another minute, long enough for the aroma to release.
- Stir in tomato paste and add diced tomatoes, chicken broth, shredded cabbage and rice. Season with salt and pepper. Simmer on low for about 30 minutes until the cabbage is tender and rice is cooked. Note: if using brown rice, it will require another 5 minutes or so to cook.
- While the soup is simmering, preheat oven 425º F. Bake the meatballs for 15-20 minutes until cooked through and crispy. Then once the soup is cooked, add the meatballs.
- Garnish with bacon, parsley and scallions. Add a dollop of sour cream.
Nutrition
Notes
Store this soup in the refrigerator for 3-4 days in an airtight container. If you have any leftovers and like to freezer this soup, add it to freeze safe containers or ziplock bags for individula serving size portions.