Go Back
–+ servings
Cabbage Meatball Soup

Hearty Cabbage Meatball Soup for Cozy Family Nights

A warming bowl of Cabbage Meatball Soup with meatballs, veggies, and zesty tomato broth, perfect for chilly nights.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 500 grams Ground Beef or Pork Can substitute with ground chicken or turkey.
  • 1 large Egg Yolk Omit for a vegan version.
  • 3 cloves Garlic Minced; fresh garlic yields the best taste.
  • 1 medium Onion Diced.
  • 100 grams Short-Grain Rice Rinse before use.
  • 30 grams Parsley Chopped, adjust to taste.
  • 10 grams Dill Chopped, adjust to taste.
  • 10 grams Mint Chopped, adjust to taste.
  • 1 teaspoon Sweet Paprika Adjust to taste.
  • 1 teaspoon Thyme Adjust to taste.
For the Soup Base
  • 2 medium Ripe Tomato Chopped.
  • 2 tablespoons Tomato Paste Can omit for a lighter taste.
  • 400 milliliters Tomato Sauce (Passata) Add more for thicker consistency.
  • 1 liter Hot Water or Stock Use low-sodium broth for health.
  • 1 leaf Bay Leaf Remove before serving.
For the Vegetables
  • 1 medium Green Bell Pepper Diced.
  • 2 stalks Celery Chopped.
  • 1 small White Cabbage Shredded.
Finishing Touches
  • 2 tablespoons Extra Virgin Olive Oil For sautéing.
  • 2 tablespoons Lemon Juice Fresh is best.

Equipment

  • large bowl
  • Large Pot
  • cutting board
  • Knife

Method
 

Preparing the Soup
  1. In a large bowl, mix together ground beef or pork, ripe tomato, egg yolk, olive oil, minced garlic, diced onion, rinsed rice, and your chosen herbs until combined. Form into 12 meatballs weighing about 60g each, and refrigerate for at least 1 hour to firm up.
  2. Heat a tablespoon of olive oil in a large pot over high heat. Add chopped tomatoes and garlic, sautéing for about 2 minutes until fragrant. Stir in tomato paste, season with salt, and cook for another 2 minutes.
  3. Pour hot water or stock into the pot, add a bay leaf, and bring to a boil. Carefully add meatballs one at a time; allow them to cook for 20 minutes with the lid slightly ajar.
  4. Stir in the shredded cabbage, diced green bell pepper, and chopped celery. Season with salt and pepper, then cook for an additional 10 minutes until the veggies soften.
  5. Add in the rinsed rice, allowing it to boil for 20-25 minutes, or until tender. Stir in fresh parsley, dill, and lemon juice.
  6. Allow the soup to sit on the warm stove for about 30 minutes to thicken up. Serve hot with extra lemon and pepper.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 20IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Chill meatballs for flavor, rinse rice, and store properly for freshness.

Tried this recipe?

Let us know how it was!