Cabbage soup with meat dumplings

Savoy cabbage lends a tad bit of sweetness to this interesting soup that has many textures. The pork dumplings, or meatballs, add lots of flavor. This ode to the Irish in America is a wonderful one-pot meal served with Irish Soda bread.

  • 1 pound bacon, chopped
  • 3 cloves garlic, chopped course
  • 1 onion, chopped
  • Pork Schmaltz or cooking oil
  • Irish white potatoes, cut into eights
  • 3 cups stock
  • 2 pounds ground pork
  • 3 eggs
  • 1 cup fresh breadcrumbs
  • 1 bunch chives, chopped
  • Salt and pepper, to taste
  • 2 heads Savoy cabbage, cored and cubed
  • Parsley, chopped

Heat pan over medium heat and add cooking oil, garlic, onion and bacon to render the flavor together. In a large bowl, mix together the ground pork, breadcrumbs , eggs and chives. Mix with hands to combine thoroughly. Form the mixture into meatballs or dumplings, making them all about the same size. Heat stock to a boil and add the meatballs in boiling stock to cook through. Simmer the soup and season with salt and pepper. Add the cabbage to the simmering pot and let it cook for 10 minutes, until cabbage is wilted. Add parsley and season with salt and pepper again, if desired.