Yoghurt cabbage soup with meatballs

Name: Yoghurt cabbage soup with meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 washer Toast; 2 Onions; 3-4 Garlic cloves; 300 g minced lamb or beef; 1 egg, salt, white pepper; 7-10 Tbsp ground. Cumin; 1 red pepper; 1 (approx. 600 g) Head pointed cabbage or savoy cabbage; 7-10 Tbsp Thyme and marjoram; 1/2 red chilli pepper; 2-3 TABLESPOONS Olive oil; 800 ml Poultry broth; 150 g Whipped cream; 1 tablespoon (15 g) Cornstarch; 150 g Whole milk yoghurt

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 washer Toast
2 Onions
3-4 Garlic cloves
300 g minced lamb or beef
1 egg, salt, white pepper
7-10 Tbsp ground. Cumin
1 red pepper
1 (approx. 600 g) Head pointed cabbage or savoy cabbage
7-10 Tbsp Thyme and marjoram
1/2 red chilli pepper
2-3 TABLESPOONS Olive oil
800 ml Poultry broth
150 g Whipped cream
1 tablespoon (15 g) Cornstarch
150 g Whole milk yoghurt

Directions

1
Soak the toast cold. Peel and chop onions and garlic. Knead pressed toast, half garlic, 1/4 onion, minced meat and egg. Season well. Form small balls from the mixture
2
Clean, wash and chop the peppers. Cabbage clean, wash, remove stalk. Cut cabbage into strips. Wash herbs and chop finely. Cut the chilli pepper lengthwise, remove seeds
3
Fry the balls in 1-2 tablespoons of hot oil all around for about 5 minutes until crispy. Take out. Steam cabbage and peppers in hot frying fat while turning for about 5 minutes. Season and take out
4
Fry the rest of the onions and garlic in 1 tablespoon of hot oil. Deglaze with broth, add chilli, bring to the boil and simmer for about 10 minutes at low heat. Remove chili
5
Stir the cream into the stock. Stir the starch and yoghurt until smooth. Thicken soup with it. Season to taste. Heat vegetables and meatballs in it