Meatballs! I love them so much. I used to buy a bag of frozen meatballs at Ikea on every visit but then sometime in the last couple years they started to seem different, different texture or something. I stopped buying them but I never bothered to figure out a replacement to the handy little dinner-savers! Sunset saved me!
This soup was delicious, but I am super excited about the meatballs included in the soup! They are pretty dang close to those Swedish meatballs I miss so much and I highly recommend doubling the meatball portion of this recipe and freezing them for later (you better believe that I did)! Throw them into a soup or warm them up in the oven to have with roast veggies, or with mashed potatoes, gravy, and lingonberries!
Okay but back to the soup. This was in the December issue of Sunset, in a feature that was singing the praises of the under appreciated Savoy Cabbage. I fixated on the meatballs and decided to make this immediately. Requiring few ingredients (even the meatballs are simple) and a super satisfying end result, I will be making this again for sure.
This recipe does make a lot of soup so you could freeze half (like I did) or just cut it in half. I made the full amount but doubled the meatballs. Here is the original proportioned recipe.
Savoy Cabbage Soup with Meatballs
From December 2014 Sunset