Savoy soup with marjoram meatballs

Name: Savoy soup with marjoram meatballs
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 7-10 Tbsp Salt; 1 TABLESPOON Oil; 75 g ribbon noodles; 300 g Savoy cabbage; 1 TEASPOON dried marjoram; 175 g Pork sausage; 1 Onion; 20 g Butter or margarine; 1 l clear broth (instant); 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 80 g diced raw ham

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

7-10 Tbsp Salt
1 TABLESPOON Oil
75 g ribbon noodles
300 g Savoy cabbage
1 TEASPOON dried marjoram
175 g Pork sausage
1 Onion
20 g Butter or margarine
1 l clear broth (instant)
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
80 g diced raw ham

Directions

1
Bring 1/4 litre of water and 1 teaspoon of salt to the boil in a microwave oven with lid at 600 watts for about 3 minutes. Add oil and noodles and cook at 600 watts for 5 minutes. Leave to stand in the mould for another 5 minutes.
2
In the meantime clean, wash and cut the savoy cabbage into strips. Knead marjoram under the mince and form small dumplings with wet hands. Peel and chop the onion. Pour the noodles onto a sieve and rinse with cold water.
3
Drain it. Steam fat and onion in a microwave oven at 600 watts for 2 minutes. Pour on the stock. Add savoy cabbage and ground pork dumplings to the stock, cover and cook at 600 watts for about 10 minutes.
4
Stir once in between. Add the pasta and heat for 2 minutes at 600 watts. Season soup with salt, pepper and nutmeg. Serve sprinkled with diced ham.