Adding little meatballs to a vegetable soup turns it into a satisfying meal that will appeal to the whole family. Caraway seeds and ginger add a delicious flavour to the meatballs, as well as being great aids to digestion. Serve with some tasty rye bread.
To make the meatballs, place the ground pork, ginger, caraway seeds, garlic and beaten egg into a bowl, season with a little salt and pepper, then mix together until thoroughly combined. Roll the mixture into small walnut-sized balls (about 24 altogether) and set aside.
Cut the potatoes and carrots into small cubes. Trim and clean the leeks, removing most of the dark green part. Cut in half lengthwise and slice thinly.
In a large pot, bring the stock to a boil. Add the potatoes, carrots and leeks and simmer for 5 minutes until almost tender. Add the meatballs and simmer gently for 6-8 minutes until cooked through.
Finally, add the shredded cabbage and cook for 1 minute until just wilted. Serve immediately.
Cook's tip: The meatballs can be prepared a day ahead of time and stored, covered, in the refrigerator.
Each serving: 27 g protein, 8 g fat of which 3 g saturates, 14 g carbohydrate, 5 g fibre, 246 Calories