Sicilian Meatball Soup with Cabbage

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a healthier option while crushed crackers can be more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a dairy-free alternative, while pecorino is often less expensive.

Add all of the ingredients for the meatballs to a large mixing bowl. Stir everything together well until all of the ingredients are combined.

Form balls out of the meat mixture.

Heat a large skillet over medium-high and add 1 to 2 tablespoons of avocado oil or olive oil. Once the skillet is hot, carefully place the meatballs on the hot surface and brown on two sides for 2 to 3 minutes each.

Add the chopped onion, carrots, and celery to a large stock pot with 1 tablespoon of avocado oil or olive oil and heat over medium-high heat.

Allow the vegetables to cook, stirring occasionally, until they begin to soften, about 5 to 8 minutes.

Transfer the browned meatballs to the pot.

Add in the remaining ingredients except for the zucchini and cabbage, and give everything a gentle stir. Cover the pot and bring the soup to a full boil.

Once the soup reaches a boil, add the chopped zucchini and cabbage. Stir everything together, getting the cabbage to sink into the soup as best as possible.

Cover the pot and reduce the heat to medium-low (or a gentle simmer). Cook, covered for 30 to 40 minutes.

Serve soup in big bowls with rustic crusty bread, and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens