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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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; 5.3 g total fat; 1.1 g saturated fat; 26 mg cholesterol; 797 mg sodium. 604 mg potassium; 14.6 g carbohydrates; 3.5 g fiber; 10 g sugar; 13.6 g protein; 163 IU vitamin a iu; 53 mg vitamin c; 72 mcg folate; 65 mg calcium; 2 mg iron; 29 mg magnesium; 4 g added sugar;

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