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Beet and Meatball Soup with Cabbage and Spaetzle
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Beet and Meatball Soup with Cabbage and Spaetzle

A play on Italian Wedding soup but with Polish ingredients like beet and spaetzle
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Main Course, Soup
Cuisine: American, Polish
Keyword: Mash-Up, Soup
Servings: 8 bowls
Calories: 571kcal

Ingredients

meatballs

  • 1.25 pounds ground beef
  • 1/4 cup breadcrumbs I used gluten free
  • 2 tablespoons grated onion
  • 1 teaspoon tumeric
  • 2 cloves garlic grated
  • 1 egg
  • 1 tablespoon dried parsley
  • salt and pepper

spaetzle

  • 1.5 cups brown rice flour
  • 1/5 cup tapioca flour
  • 1 teaspoon xanthan gum
  • 2 eggs
  • 1 cup sour cream
  • whole milk if needed
  • 2 tablespoons butter

soup

  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 3 cloves garlic minced
  • 2 quarts chicken stock
  • 6 beets
  • 2 tablespoons paprika
  • salt and pepper
  • 1 large head napa cabbage shredded
  • 1/4 cup mustard

Instructions

  • Mix all the meatball ingredients together. Form little bite sized meatballs. Set aside.
  • Mix all spaetzle dough ingredients in a bowl, except the butter. Add milk if needed to thin it out. It should be paste like in consistency. Set aside for 2 hours in the fridge.
  • Saute the celery, carrot, and onion in a big heavy bottom pot or dutch oven in some oil for about 15 minutes. They should be starting to brown and drastically reduced in size.
  • Add the garlic and cook 3 minutes.
  • Add in the stock and beets. Bring to a simmer and reduce heat. Cook about 40 minutes until the beets are tender.
  • Blend soup with a hand blender. Add a little water if needed to thin it out.
  • Add the meatballs and the cabbage and cover. Simmer on low covered for about 15 minutes. Stir and repeat.
  • Meanwhile, bring a pot of salted water to a boil. Get any kitchen device that has large holes in it. I used a pizza pan. Place it over the boiling water and put the spaetzle dough on top. Press it through the holes with a spatula. The spaetzle fill fall into the water and cook. Boil the spaetzle for about 8 minutes until you taste one and it doesn't taste grainy.
  • Strain the spaetzle and toss in a little butter or oil.
  • Check to see that the meatballs and fully cooked.
  • Add the mustard to the soup. Taste the soup for seasonings and adjust as needed.
  • To serve put the spaetzle in a bowl and top with a big ladle of the soup mixture.

Nutrition

Calories: 571kcal | Carbohydrates: 52g | Protein: 27g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 636mg | Potassium: 1193mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2978IU | Vitamin C: 37mg | Calcium: 189mg | Iron: 5mg