Vegetable soup with meatballs

To make the meatballs, place the minced pork, ginger, caraway seeds, garlic and beaten egg into a bowl, season with a little salt and pepper, then mix together until thoroughly combined. Roll the mixture into small walnut- sized balls (about 24 altogether) and set aside.

Cut the potatoes and carrots into small cubes. Trim and clean the leeks, removing most of the dark green part. Cut in half lengthways and slice thinly.

In a large saucepan, bring the stock back to the boil. Add the potatoes, carrots and leeks and simmer for 5 minutes until almost tender. Add the meatballs and simmer gently for 6–8 minutes until cooked through.

Finally add the shredded cabbage and cook for 1 minute until just wilted. Serve immediately.