Noodle soup with meatballs

Ingredients for 4 servings:

• 400 g savoy cabbage
• 2 slices of toast
• Water for soaking
• 1 bunch of parsley
• 500 g minced meat, mixed
• 2 eggs (size M)
• Salt and pepper, black from the mill
• Cayenne pepper
• 1 liter of salt water
• 1 bay leaf
• Caraway, whole
• 1 can of tomatoes (425 g)
• Sugar
• 200 g pasta (tube pasta), short
• 50 g Parmesan, grated
• 4 tbsp olive oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

A delicious soup that literally cures colds, but is also such a delicious treat.

Remove the stalk and any wilted leaves from the savoy cabbage. Chop the savoy cabbage. Soak the bread in cold water. Pull the parsley leaves from the stalks and chop finely. Squeeze the bread, knead it with the minced meat, parsley, eggs, salt, and pepper, and form the mixture into ping-pong-sized balls. Bring 1 liter of lightly salted water to a boil. Add the meatballs, bay leaf, and caraway seeds, and simmer over low heat for about 10 minutes. Roughly chop the canned tomatoes and add them to the meatballs along with the savoy cabbage. Cook together over medium heat for about 15 minutes. Season with cayenne pepper, pepper, salt, and a little sugar. Add the pasta and cook for another 5-7 minutes, until al dente. Season to taste and serve with Parmesan cheese and olive oil.