1/3 cup fresh bread crumbs
1/4 cup milk
3/4 teaspoon kosher salt, divided
3/4 teaspoon pepper, divided
1/4 teaspoon italian seasoning
5 tablespoons minced flat-leaf parsley, divided
1 small onion diced
1/2 pound ground pork
1/2 pound ground beef*
2 tablespoons olive oil
1 tablespoon butter
2 medium carrots, sliced into half-moons to make 1 cup
3-4 stalks celery, sliced small
1 small onion, diced
3 cloves garlic minced
2 medium leeks (white and pale green parts only), trimmed, halved lengthwise, rinsed well, and sliced into half-moons
1 small head savoy cabbage (about 1 1/2 lbs.), cored and thinly sliced
7 cups beef broth (or chicken and reduced-sodium if store-bought)
How to make the soup:
Make meatballs: In a medium bowl, stir together bread crumbs and milk. Add 1/2 tsp. each salt and pepper, 1/4 tsp. nutmeg, 1 tbsp. parsley, the pork, and beef. Mix gently but thoroughly with your hands. Scoop mixture (I like to use a melon baller tool, but you can hand make them) and roll into small balls, dipping baller occasionally in water to keep mix from sticking.
Heat a large nonstick frying pan over medium heat. Add 1 tbsp. oil and swirl to coat. Brown meatballs, turning once and reducing heat if they start browning too fast, 5 to 8 minutes. Transfer to a plate. Meanwhile, continue with soup.
Melt butter in a large pot over medium heat. Add carrots, celery, onions, garlic and leeks and cook, stirring, until leeks are soft but not browned, Add seasoning you like now and cook 8 to 10 minutes.
Stir in cabbage and remaining 1/4 tsp. each salt and pepper and cook until slightly wilted, 3 to 5 minutes. Add broth, cover, and bring to a simmer over high heat. Reduce heat and simmer until cabbage is quite tender, about 20 minutes.
Ladle into bowls. Gently add your meatballs to soup and top with remaining 1 tbsp. parsley.
*Choose ground beef with at least 20% fat for the juiciest meatballs.