Cabbage and Meatball Soup
|Ground beef||12 Ounce|
|Grated onion||2 Tablespoon|
|Salt||1 Teaspoon, divided|
|Pepper||1⁄2 Teaspoon, divided|
|Dijon mustard||2 Teaspoon|
|Red pepper flakes||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Cider vinegar||3 Tablespoon|
|Sugar substitute||2 Tablespoon (Granular)|
|Green cabbage head||1 1⁄4 Pound, thinly sliced (6 Cups/1 Piece)|
|Canned diced tomatoes/1 box/26 ounce chopped tomatoes||28 Ounce (1 Can)|
|Water||4 Cup (64 tbs)|
1. Gently combine beef, onion, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and mustard in a bowl. With wet hands, form into 12 small meatballs and set in a large nonstick saucepan.
2. Set saucepan over medium-high heat and cook meatballs, turning frequently, until browned on all sides, about 7 minutes. Transfer meatballs to a plate; cover loosely with foil to keep warm. Add red pepper flakes and allspice to pan drippings; cook, stirring, until fragrant, about 30 seconds. Add vinegar and sugar substitute and bring to a simmer. Stir in cabbage, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Add tomatoes and water; bring to a boil. Reduce heat to low and simmer until cabbage is very tender, about 35 minutes.
3. Add meatballs to soup and cook to warm through, about 5 minutes.