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Ingredients

1 / 4 cup whole wheat breadcrumbs
1 chicken or fresh pork sausage bratwurst books
8 cups chicken broth low sodium
1 tablespoon expeller-pressed canola oil
8 oz Organic Capellini
3 tablespoons daily value distilled white vinegar
C. 1 Tea organic sesame oil
Sea salt 1 / 4 tsp
1 cup shredded cabbage


1 / 2 cup grated carrots
4 green onions, thinly sliced

Preparation method

Remove sausage casings and combine with bread crumbs in medium bowl. Forme ¾ inch round balls. In a saucepan, heat oil over medium heat. Add the meatballs and cook until golden brown on all sides, about 8 minutes. Drain excess oil if necessary. Add broth and bring to a boil over medium-high heat. Capellini broken in half and add the broth. Cook until al dente, about 3-4 minutes. Meanwhile, in medium bowl, mix the vinegar, sesame oil and salt. Add the cabbage, carrots and green onions and mix. Spoon soup into bowls and garnish generously with cabbage mixture.

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