Keto cabbage soup with chicken quenelles

Directions

1. 1
   Chop parsley and gently mix with butter and salt and pepper. Set aside.
2. 2
   Add ground chicken, eggs and seasoning to a separate bowl and blend until well combined.
3. 3
   Place in the fridge to rest for at least 10 minutes.
4. 4
   Take the mixture out of the fridge and use clean and wet hands or two spoons to shape quenelles, about an inch (2.5 cm) in diameter.
5. 5
   Shred cabbage coarsely.
6. 6
   Add butter to a large pot and fry the cabbage on medium high heat for a few minutes until it starts to turn golden brown.
7. 7
   Add water and bouillon cube and bring to a boil.
8. 8
   Lower the heat to medium and add the quenelles one by one and let simmer for 8-10 minutes or until thoroughly cooked through. Salt and pepper to taste.
9. 9
   Serve with a dollop of parsley butter.