For the meatballs:
200g lean ground beef
1 tsp garlic minced
2 tbsp onion minced
1/2 tsp salt
1/4 tsp pepper
For the soup:
2 cups green cabbage roughly chopped
2 cups fat free beef broth
1 cup water
1 tbsp tomato paste
1 tbsp apple cider vinegar
1/2 tsp oreganum
1/2 tsp paprika
1/2 tsp salt
DIRECTIONS
Combine the ground beef, minced garlic, minced
onion, salt, and pepper in a bowl and mix well.
Scoop the beef mixture by the tablespoonful and roll into balls. Should make about 16 total for a 2 serving recipe.
Heat a large pot over medium-high heat and add 3 tbsp of water or broth.
Cook the meatballs, stirring often, until browned on all sides. Add liquid as necessary to prevent burning. You may choose to brown meatballs with a few sprays of coconut oil.
Reduce heat to medium-low, add the cabbage to the pot, and sauté for 2-3 minutes, until slightly wilted.
Season with the oreganum, smoked paprika, salt, and pepper.
Stir in the tomato paste, apple cider vinegar, beef broth, and water. Mix well and bring to a simmer.
Simmer for 10-15 minutes.
Remove from heat, ladle into bowls, and enjoy.