For the meatballs:
1/2 lb ground beef or lamb
1/4 cup grated onion
1/2 cup bread crumbs
1 egg
3 TBS grated parmesan cheese
salt and pepper
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For the soup:
6 cups meat broth/stock
2 cups chopped cabbage
1 cup tiny pasta (we liked chopped linguini)
4 TBS chopped fresh parsley
2 egg yolks
2 TBS lemon juice
To make the meatballs, combine the meat, onion, bread crumbs, egg, cheese and salt and pepper in a bowl and mix. Form meatballs into small 1/2 inch diameter balls. Set aside
In a large saucepan, combine broth, cabbage and pasta. Boil for 10 minutes, or until pasta isn't quite cooked. In a separate bowl, mix egg yolks and lemon juice and whisk well. Whisk in some of the hot broth slowly in order to prevent the eggs from cooking, then add mixture to saucepan and reduce heat to low, stirring gently. Add meatballs and simmer until meatballs are cooked, about 20 minutes. Add parsley.
For an alternative taste, you might want to cook the meatballs before adding them to the saucepan, in order to give them a firmer texture. Enjoy!
Makes enough for 6 people.
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