Cabbage soup
300 g (10.58 oz) cabbage
150 g (5.29 oz) onions
20 g (0.71 oz) butter
1500 ml (50.72 fl oz) water
10 g (0.35 oz) salt
10 g (0.35 oz) parsley
400 g (14.11 oz) meat balls

Meat balls
400 g (14.11 oz) minced pork
5 g (0.18 oz) salt

Instructions

Cabbage soup
Peel and chop the onions and cabbage into fine strips.
Fry the cabbage, onions and butter in a pot for 15 minutes on low heat.
Rinse and chop the parsley.
Add the water, salt and parsley to the pot with onions and cabbage.
Bring the soup to a boil, then lower the heat to a simmer.
Simmer for 10 minutes without a lid.
Add the meat balls and continue to simmer until they are cooked through.
Add some more salt to taste.

Meat balls
Mix the salt and minced pork. Roll into large balls.
Boil the meat balls in the soup.

Assembly
Add some onions and cabbage in glass bowls.
Place the meat balls on top of the vegetables.
Pour the soup in the bowls.
Top the meat balls with a leaf of parsley.