Brun suppe (brown soup with meatballs)

Instructions

1. In a bowl, mix the minced meat, egg, breadcrumbs, salt and pepper, then shape small meatballs the size of a walnut.
2. Peel and dice the carrots and potatoes, slice the onion and cut the cabbage into strips.
3. Heat the oil in a large saucepan and brown the meatballs on all sides, then set them aside.
4. In the same pan, soften the onion for 3 minutes, then pour in the beef stock and bring to a gentle simmer.
5. Add the carrots, potatoes and marjoram, then simmer for 15 minutes.
6. Add the cabbage and meatballs, then cook for another 15 minutes at a gentle simmer.
7. Adjust the seasoning and serve hot, sprinkled with parsley if you like.