Sweet and Sour Meatball Soup
Instructions:
- This soup is like a deconstructed version of stuffed cabbage; pears and vinegar provide the sweetand- sour contrast. Makes 6 servings
- 1 pound lean ground beef
- 3 tablespoons dry couscous
- 1 large egg, lightly beaten
- 2 teaspoons stemmed thyme or 1 teaspoon dried thyme
- 1â„2 teaspoon salt, or more to taste
- 1â„4 teaspoon grated nutmeg
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 4 cups packed shredded Savoy cabbage (about half a medium head, cored)
- One 28-ounce can diced tomatoes (31â„2 cups)
- 2 medium pears, peeled, halved, and cored
- 4 cups (1 quart) chicken broth
- 3 tablespoons white wine vinegar
- 2 teaspoons packed light brown sugar
- 1 tablespoon chopped sage leaves or
- 1 teaspoon rubbed sage
- 1â„2 teaspoon freshly ground black pepper
- Combine the ground beef, couscous, egg, thyme, 1â„4 teaspoon of the salt, and the nutmeg in a large bowl. Form into 18 meatballs; set aside.
- Heat a soup pot or Dutch oven over medium heat. Swirl in the canola oil, then add the onion. Cook, stirring often, until translucent, about 3 minutes.
- Add the cabbage; cook, stirring often, until wilted, about 3 minutes. Then add the tomatoes and bring to a simmer, stirring occasionally.
- Shred the pears into the stew through the large holes of a box grater. Stir well, then pour in the broth. Bring the mixture to a simmer, then cover, reduce the heat to low, and simmer for 5 minutes.
- Drop the meatballs into the soup, cover again, and simmer slowly, stirring once in a while, for 1 hour. Stir in the vinegar, brown sugar, sage, pepper, and the remaining 1â„4 teaspoon salt (or more to taste) and simmer for 10 more minutes.