Updated Thursday, May 23rd, 2002
Yield: 6 to 8 servings
The next day, skim off the fat from the broth. Add salt and peppercorns to taste along with the allspice berries and cabbage. Cover and simmer on low heat for 15 minutes.
To make the meatballs, combine the ground chuck, egg, onion, salt, and pepper. Form into very small balls. Bring the soup to a boil and drop the meatballs one by one into the boiling soup. Cover and simmer for another 15 to 20 minutes. Serve very hot with Swedish rye bread.
In this issue: Summer Off the Beaten Path
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111