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• Heat chicken broth to a low boil
• Combine ground turkey, egg, basil, scallion, salt & pepper
• With broth at a very low boil, form 1/2 - 3/4 inch meatballs and add to broth
• When all meatballs have been added to broth, increase heat slightly so broth remains at a very low boil - cook for 20 minutes
• Remove base ends of cabbage leaves and cut leaves midway at point where the leaves are mostly stalks
• Cut stalk portions into 1/8 - 1/4 inch strips across and add to broth
• Cut upper portion of leaves (leafy portion) in 1/8 - 1/4 inch strips across and reserve
• When meatballs have cooked for 20 minutes, add remaining cabbage and stir - cook 2-3 minutes
• Turn off heat and cover until ready to serve
  
  Serve with additional cheese for the top if desired.
  
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