Big Batch Cabbage and Meatball Soup

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 75.9
  • Total Fat: 1.3 g
  • Cholesterol: 11.9 mg
  • Sodium: 30.1 mg
  • Total Carbs: 9.8 g
  • Dietary Fiber: 3.2 g
  • Protein: 7.4 g

View full nutritional breakdown of Big Batch Cabbage and Meatball Soup calories by ingredient
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Number of Servings: 16


    1/2 cup pearl barely (dry)
    1/2 large onion, coursely chopped
    1 turnip, coursely chopped
    1/2 cup TVP (dry)
    8 oz ground turkey
    2 egg whites
    1/2 cup soy flour
    1/2 head cabbage, coursely chopped


Add about 2 quarts water, barley, onion, and turnip to slow cooker or a large stock pot. Set to medium high heat. Rehydrate TVP and then combine with ground turkey, egg whites, and soy flour. Season as desired. Form small bitesize meatballs and carefully add to crock or stockpot. Cook for about 1 hours and then add the chopped cabbage and more water as needed. Continue cooking for 3-6 hours on low to medium heat or until cabbage is tender. Continue adding water as needed and seasonings to taste.

Makes about 8 quarts of soup.

Number of Servings: 16

Recipe submitted by SparkPeople user NANCYJAC.

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