Russian Beef Meatballs and Cabbage Soup with Fried Egg "Noodles"
A hearty soup full of protein and vegetables with a twist on egg drop soup.
Ingredients
- 1 lb of ground beef
- 3 cups of cabbage shredded
- 2 small-medium zucchini shredded
- 1 large onion chopped
- 2 large carrots chopped
- 2 celery stalks chopped
- 3 eggs
- 2 Tbsps of freshly squeezed lemon juice
- 1 tsp +3-4 tsps. of seasoned salt
- 1 tsp garlic powder
- 7 fennel seeds
- 1 tsp oregano
- 1/2 tsp coriander
- 1 tsp pepper
- 1 Tbp + 1 tsp of olive oil
- fresh herbs for garnish
Instructions
- In a shallow pan, sauté chopped onion for a couple minutes until just slightly golden, add chopped carrots and celery, sauté for a few minutes, set aside.
- Combine ground beef with grated zucchini, garlic powder and seasoned salt. Make meatballs and carefully drop each into lightly salted soup water.
- Combine ground beef with grated zucchini, garlic powder and seasoned salt. Make meatballs and carefully drop each into lightly salted soup water.
- Cook for 7-10 minutes or until all vegetables are soft but with a bit of crunch left in the cabbage. Add lemon juice, taste and add more salt if needed, garnish with fresh herbs.
- Beat together eggs with a pinch of salt and spices, fry and cut into long strips.
- Pour soup into bowls and top with a few egg "noodles".
Notes
You can substitute beef for any other ground meat or poultry or use any combination of meat/poultry cuts.