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EatSmarter exclusive recipe

Greek-Style Cabbage Soup

with Whole Wheat Pasta and Lemon

Recipe development: EAT SMARTER
Greek-Style Cabbage Soup

Greek-Style Cabbage Soup - Refreshing on a hot day, warming on a cold day

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261
calories
Calories
25 min.
Preparation
moderate
Difficulty

Ingredients

for 2 servings
1 ¼ pints Chicken broth
4 ounces Whole-wheat pasta (Eg Ditalini)
7 ounces Napa cabbage
1 Lemon
1 Egg
Salt
black Pepper
2 sprigs Dill
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Kitchen utensils

1 Pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Wooden spoon, 1 Fine grater, 1 Whisk, 1 Citrus juicer

Preparation steps

Step 1/6
Greek-Style Cabbage Soup preparation step 1

In a saucepan, bring broth to a boil. Add pasta and cook according to package instructions.

Step 2/6
Greek-Style Cabbage Soup preparation step 2

Meanwhile, wash and core cabbage; then slice thinly. 

Step 3/6
Greek-Style Cabbage Soup preparation step 3

Five minutes before the end of the pasta cooking time, add cabbage to the broth.

Step 4/6
Greek-Style Cabbage Soup preparation step 4

Rinse lemon in hot water, dry and finely zest the peel. Juice the lemon.

Step 5/6
Greek-Style Cabbage Soup preparation step 5

Separate the egg. In a bowl, whip the egg white until soft peaks form. 

Step 6/6
Greek-Style Cabbage Soup preparation step 6

Stir the yolk, lemon juice and zest into the whites. Add 200 ml (approximately 3/4 cup) of hot broth; stir vigorously. Add the mixture, stirring constantly, into the broth; cook until emulsified. (Do not allow it to boil: this will cause the egg to coagulate). Season soup with salt and coarsely ground pepper. Wash dill, shake dry and sprinkle on top.

Additional advice