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Diana@The House of Dee

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.
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Course: lunch, Soup
Cuisine: Russian/Ukrainian
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Combine ground beef with grated zucchini, garlic powder and seasoned salt. Make meatballs and carefully drop each into lightly salted soup water.
  3. Combine ground beef with grated zucchini, garlic powder and seasoned salt. Make meatballs and carefully drop each into lightly salted soup water.
  4. 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.
  5. Beat together eggs with a pinch of salt and spices, fry and cut into long strips.
  6. 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.