Cabbage Soup

Ingredients

1 meaty beef shank, 5 cm (2") slices
water
2 onions, quartered
2 carrots, in chunks
1/5 celeriac, sliced
1/5 leek, sliced
salt
10 black peppercorns
1 1/2 - 2 cabbages
Meatballs:
250 g (9 oz.) finely ground beef
1/4 tsp. ginger
1/8 tsp. pepper
3/4 tsp. salt
2 Tbs. flour
1 1/2 dl (2/3 cup) light cream

Instructions

1) Place the shank in a large pot, cover with 7 liters (quarts) water and bring to a boil. Skim well.

2) Lower heat and add onions, carrots, celeriac, leek, salt & peppercorns.

3) Simmer at least 6 hrs., adding more water, if necessary. Strain the stock. It should measure 5 liters (quarts).

4) Core the cabbages and cut into 5 mm (1/4") dice. Add to the stock and simmer until tender, about 5 min.

5) For the meatballs, remove the meat (no membrane or gristle) from the shank and grind. There should be about 250 g ( 9 oz)

6) Combine with seasonings and flour.

7) Beat in the cream. Form into 2 1/2 cm (1") balls and simmer in stock.

8) Reheat the meatballs in the soup and serve with lukewarm sweet white bread. Enjoy!