Cabbage Soup I

Description
20 servings.

Ingredients

 * 1 meaty beef shank, 5 cm (2") slices
 * water
 * 2 onions, quartered
 * 2 carrots, in chunks
 * ⅕ celeriac, sliced
 * ⅕ leek, sliced
 * salt
 * 10 black peppercorns
 * 1½ cabbages

Meatballs

 * 250 g (9 ounces) finely ground beef
 * ¼ tsp ginger
 * ⅛ tsp pepper
 * ¾ tsp salt
 * 2 tbsp flour
 * 1½ dl (⅔ cup) light cream

Directions

 * 1) Place the shank in a large pot, cover with 7 liters (quarts) water and boil.
 * 2) Skim well.
 * 3) Lower heat and add onions, carrots, celeriac, leek, salt and peppercorns.
 * 4) Simmer at least 6 hours.
 * 5) Strain the stock.
 * 6) Core the cabbages and cut into 5 mm (¼") dice.
 * 7) Add to the stock and simmer, about 5 minutes.
 * 8) For the meatballs, remove the meat from the shank and grind.
 * 9) Combine with seasonings and flour.
 * 10) Beat in the cream.
 * 11) Form into 2½ cm (1") balls and simmer in stock.
 * 12) Reheat the meatballs in the soup and serve with lukewarm sweet white bread.