About this recipe:Adding little meatballs to a vegetable soup turns it into a satisfying meal that will appeal to the whole family. Caraway seeds and ginger add a delicious flavour to the meatballs, as well as being great aids to digestion. Serve with some tasty rye bread.
400g lean minced pork
15g fresh root ginger, peeled and grated
½ tsp caraway seeds, lightly crushed
1 garlic clove, crushed
½ egg, beaten
200g new potatoes, scrubbed
2 carrots, peeled
1 large or 2 small leeks
1.5 litres chicken or vegetable stock, hot
¼ Savoy cabbage, finely shredded
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Method Prep:30min › Cook:15min › Ready in:45min
To make the meatballs, place the minced pork, ginger, caraway seeds, garlic and beaten egg into a bowl, season with a little salt and pepper, then mix together until thoroughly combined. Roll the mixture into small walnut- sized balls (about 24 altogether) and set aside.
Cut the potatoes and carrots into small cubes. Trim and clean the leeks, removing most of the dark green part. Cut in half lengthways and slice thinly.
In a large saucepan, bring the stock back to the boil. Add the potatoes, carrots and leeks and simmer for 5 minutes until almost tender. Add the meatballs and simmer gently for 6–8 minutes until cooked through.
Finally add the shredded cabbage and cook for 1 minute until just wilted. Serve immediately.
As a quick alternative to making your own meatballs, use good quality, ready-made Swedish meatballs available chilled from supermarkets. They are already cooked so you can just add them to the soup to heat through.
The meatballs can be prepared a day ahead and stored, covered in the fridge.