A slightly sweetened chicken broth gives this cabbage soup its delicate flavor. Make it a meal: Swedish rye crisps are the perfect accompaniment.

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Recipe Summary

total:
45 mins
Servings:
6
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Ingredients

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Directions

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  • Heat oil in a large stockpot over medium heat. Add cabbage and saute until cabbage starts to release some of its liquid, 2 to 3 minutes. Reduce heat to low and add syrup. Simmer, uncovered, until the cabbage is tender and most of the liquid has evaporated, about 15 minutes.

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  • Meanwhile, combine turkey, salt and pepper in a small bowl. With wet hands, shape mixture into meatballs the size of marbles. Set aside in the refrigerator.

  • Add broth and bay leaves to the cooked cabbage. Bring to a boil; reduce heat to low and simmer, uncovered, for 10 minutes.

  • Drop the meatballs into the soup and simmer until they are no longer pink inside, 5 to 10 minutes. Remove bay leaves. Season the soup with salt and a generous grinding of pepper before serving.

Nutrition Facts

150 calories; protein 13.6g 27% DV; carbohydrates 14.6g 5% DV; exchange other carbs 1; dietary fiber 3.5g 14% DV; sugars 10.4g; fat 5.3g 8% DV; saturated fat 1.1g 6% DV; cholesterol 26.1mg 9% DV; vitamin a iu 162.7IU 3% DV; vitamin c 52.5mg 88% DV; folate 72.5mcg 18% DV; calcium 64.8mg 7% DV; iron 1.5mg 9% DV; magnesium 29.4mg 11% DV; potassium 603.8mg 17% DV; sodium 796.7mg 32% DV; thiamin 0.1mg 12% DV; added sugar 4g.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
This has become a staple winter dish for my family and friends. Even skeptics once trying it begged for the recipe. Its a winner - and even though the meatballs are so easy to make I sometimes speed things up by using frozed turkey and or beef meatballs. Regardless this is yummy and satisfying. Read More