Lamb Meatballs in Broth with Cabbage

February 10, 2021

This comforting soup uses ground lamb, sausage, cabbage and pea sprouts from our Caney Fork Farms CSA in February.

Ingredients

3 sliceswhite bread

1/2 cupmilk

12 ouncesground lamb

12 ouncesground lamb sausage

1egg

1small onion, chopped

1/2 cupshredded Parmesan cheese, divided

4 cupschopped cabbage

1 3-inchParmesan Cheese rind

Pea sprouts

Preparation

1. Combine bread and milk. Soak for 10 minutes or until bread has soaked up the milk. Combine lamb and lamb sausage, egg, bread, onion and parmesan. Mix gently. Shape into about 12 meatballs.

2. Heat oil in a Dutch oven until hot. Add meatballs and cook until browned on all sides, about 10 minutes. Add 7 cups water, salt, pepper, cabbage and Parmesan rind if desired. Bring to a boil and simmer 20 minutes. Ladle into shallow soup bowls and serve with Parmesan and pea sprouts..