It must have been the worst kind of awakening. Her head was banging. Oh crap. She knew that when she opens her eyes, it would hit. The massive hangover. So if she just would keep her eyes closed..
But she couldn’t, because something was smelling. Really close to her. And she started to realize, that there was a flavor in her mouth, that wasn’t just normal taste of yesterday. It was something more. Now she was really scared to open her eyes. But she did.
Next to her head, there was a pack of hot dog sausages. Or well, half-eaten pack of hot dog sausages. Yes, it was the worst kind of a hangover – for a vegetarian.
But she could comfort herself with the fact that wieners actually don’t contain that much meat. Like meatballs!
In Finland there was recently an absurd episode with a Finnish food company being forced to rename their meatballs balls, as they didn’t contain enough meat. And of course media enjoyed the balls-gate, here’s for example the news from the Guardian. It also inspired me to make some balls (and think about my friend with the hot-dog-sausage-accident). And they turned out to be one of the best balls I’ve ever made! No meat intended.
This soup is actually more like a stew, heavy and rich with flavors. I really liked the combination of stark cheese, barley and cabbage. It’s more wintery food, but as it is my tribute to the Finnish balls incident, it’s just perfect, cause it did snow today in Finland.
A soup with veggie balls
100g barley pearls
wedge of root celery
250g savoy cabbage
2,5 tablespoons butter
2 l vegetable broth
1 bay leaf
250g bread from yesterday (I used old toasts)
1,5 dl milk
small bundle of chive
100g grated strong cheese (Bergkäse/Appenzeller/Gruyère)
2 tablespoons butter
Peel and slice carrots, celery and potatoes. Wash the gabbage and slice it roughly. Melt 2 tablespoons of butter in a pan and toss in the barley pearls, fry for few minutes. Toss in the veggies and continue frying for few minutes. Add the vegetable broth and the bay leaf, boil for 20 minutes with middle heat. Add the chopped cabbage and boil 10 more minutes.
While it’s boiling, grate the bread roughly. Slice the chives and the onion. Heat the pan again, add half a spoon of butter and fry the onion lightly. Add breadgrumps into the pan and heat for a moment. Move the onions and breadgrumps in a bowl and add the milk. Let it be for 10 minutes.
Add some salt and pepper, chives, grated cheese and eggs to the breadcrumb dough. Heat the rest of the butter in a pan. Make small balls or piles from the dough with a spoon and fry them in the pan from both sides until they are nicely browned. Add the balls into the soup, keep in warm with small heat 10 more minutes and then your magnificent soup with balls is ready to serve.
Recipe: Slowly Veggie!
Issue 1/2015, p. 52 (Graupeneintopf mit Wirsing und Käseknödeln)