Cabbage Soup I

Description
20 servings.

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- cabbages

Meatballs:
 * 250 g (9 ounces) finely ground beef
 * 1/4 tsp. ginger
 * 1/8 tsp. pepper
 * 3/4 tsp. salt
 * 2 T. flour
 * 1 1/2 dl (2/3 cup) light cream

Directions
Place the shank in a large pot, cover with 7 liters (quarts) water and boil.

Skim well. Lower heat and add onions, carrots, celeriac, leek, salt and peppercorns.

Simmer at least 6 hours.

Strain the stock.

Core the cabbages and cut into 5 mm (1/4") dice.

Add to the stock and simmer, about 5 minutes.

For the meatballs, remove the meat from the shank and grind.

Combine with seasonings and flour.

Beat in the cream.

Form into 2 1/2 cm (1") balls and simmer in stock.

Reheat the meatballs in the soup and serve with lukewarm sweet white bread.