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Rinse the savoy cabbage and cut it into coarse pieces. Rinse the leek and cut into coarse rings.
Peel and finely chop the red onion. Squeeze the juice from half a lemon.
Heat a bit of olive oil in a large pan. Sauté the red onion for a few minutes and add the leek and cabbage.
Fry a few minutes more and then pour the water into the pan along with the miso paste and the diced tomatoes. Put the lid on and bring to a boil.
Meanwhile, create the tiny meatballs. Mix the ground meat with a teaspoon of mustard and season with salt and pepper. Add a small handful of breadcrumbs and create mini meatballs.
Add the meatballs to the soup along with the juice of half a lemon. Let the soup simmer for at least another 15 minutes.
Season the soup with salt and pepper, enjoy!