New Year’s Soup

I started making this soup about fifteen years ago. I had been up late celebrating the beginning of a hopeful new year with family and friends, and we all woke up hungry. I wanted to make something nutrient dense and savory, including cabbage, leeks, and lots of green herbs for luck and good health. How to make cabbage and leeks palatable for small children? Meatballs!

By Cheri Greenfield

Ingredients

• *½ head cabbage, chopped

• *1-2 leeks, sliced into ⅛” half-rounds

• *1 red or yellow onion, chopped

• *1 head garlic, minced and divided

• *Red wine

• Olive oil

• Butter

• Spices

• Salt and pepper

• Orange rind

• *Large bunch parsley, divided

• *Large bunch dill, divided

• *1½ - 2 quarts chicken broth

  Meatballs:

• *1 red or yellow onion, chopped

• *2 eggs

• ⅓ c bread crumbs (I used gluten free)

• *2# Ground meat (beef, lamb, venison)

• *Garlic

• Spices

• *Fresh dill and parsley

  *These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season

Method

Start by sauteing leeks in butter or oil on low heat (I used vegan butter, because I live that dairy-free life). Once they have softened, add onions. Ease in dry spices, one at a time, toasting them in the center of the pan for about 30 seconds before incorporating them into the onion/leek mixture. I learned this technique from Lidia Bastianich’s recipes, and it’s a quick and easy step that deepens the flavor of any dish. It also keeps me present in the process of cooking, with each spice adding its own unique qualities. I use chili flakes, Herbes de Provence (I use Shenandoah Spice Company’s, but you can make your own), toasted and ground coriander, nutmeg, and oregano, but feel free to get creative with your own favorites. After the spices are in, pour some red wine (about ¾ cup) over the mix, increasing the heat. Once the alcohol has cooked off, add minced garlic and a cup of broth. Turn heat down, and let the flavors infuse for 10 minutes or so.

Pan fry coarsely chopped cabbage in a little butter using a separate pan. You can add the cabbage directly to the soup mix, but frying it adds a richness that’s worth the extra pan, in my opinion. Once soft and carmelized, add cabbage to the leek mix along with 4-5 cups chicken broth, add salt and pepper, and adjust spices, keeping heat low to medium.

The most labor intensive part of this recipe is the meatballs. I use a mixture of ground meats, usually lamb, venison, or beef. Make sure your meat is fully thawed, and add 2 eggs, about ⅓ cup bread crumbs, chopped fresh dill and parsley, dried spices, salt, pepper, garlic, and chopped onion. Thoroughly mix with your hands and adjust for consistency. You can add more bread crumbs if the mix is too wet, or an egg if it is too dry. Shape into balls and fry in a separate pan until browned and cooked through, turning them frequently throughout the cooking process. It’s a very hands on situation–nobody wants burned meatballs! Once they’re cooked (definitely sample! Yum!), add them to the soup and top off with additional broth to get the consistency you want. Add more fresh herbs and grated orange rind to the soup, and reduce heat to low, letting simmer for an hour or so. 

Plate and garnish with fresh dill sprigs (or edible flowers if you can find them), top with parmesan cheese if desired. Enjoy!