Easy Cabbage Meatball Soup Recipe

BySimon Carel
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Introduction

This easy cabbage meatball soup is a comforting and flavorful dish perfect for any season. Packed with tender meatballs, fresh vegetables, and aromatic herbs, it’s a wholesome meal that warms from the inside out.

The image shows a white bowl filled with a warm soup containing three large, round meatballs with a textured surface of mixed herbs and small vegetable bits. The soup broth is orange-red with visible tiny oil droplets floating, and it is packed with shredded cabbage pieces and small chunks of other vegetables, giving it a slightly chunky texture. A silver spoon rests inside the bowl on the right side. The bowl is placed on a white marbled textured surface with a light beige cloth napkin partially under it, accompanied by white salt and pepper shakers in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 500 grams (17.6 ounce) ground beef or pork or half and half
  • 80 grams (2.8 ounce) ripe tomato
  • 1 egg yolk
  • 4 tablespoons extra virgin olive oil
  • 1 garlic clove (minced or pressed)
  • 50 grams (½ medium-sized) onion (minced)
  • 50 grams (4 tablespoons) short-grain rice
  • 1½ tablespoons parsley (minced)
  • 1½ tablespoons dill (minced)
  • ⅔ teaspoon mint (minced)
  • 1 teaspoon sweet paprika
  • ½ teaspoon thyme
  • ⅔ teaspoon salt
  • ⅓ teaspoon ground pepper
  • 10 tablespoons extra virgin olive oil (divided)
  • 450 grams (15.8 ounces) ripe tomatoes (chopped/diced)
  • 2 garlic cloves (finely chopped)
  • 2 teaspoons tomato paste
  • 10 tablespoons tomato sauce (tomato passata)
  • 8 cups hot water or stock (vegetable, beef, or chicken)
  • 1 bay leaf
  • 100 grams (1 small) green bell pepper (diced)
  • 70 grams (2.4 ounces) celery stalks including the leaves (chopped)
  • 450 grams (15.8 ounces) white cabbage (shredded)
  • 100 grams (9 tablespoons) short-grain rice (rinsed)
  • 2 tablespoons parsley (minced)
  • 1½ tablespoons dill (minced)
  • 6 tablespoons fresh lemon juice
  • Extra lemon to serve with

Instructions

  1. Step 1: In a mixing bowl, combine the ground meat, ripe tomato, egg yolk, 4 tablespoons olive oil, minced garlic, minced onion, 50 grams rice, parsley, dill, mint, paprika, thyme, salt, and pepper. Knead thoroughly until well mixed.
  2. Step 2: Shape the mixture into 12 round meatballs, about 60 grams each. Place them on a dish and refrigerate for at least 1 hour to firm up. (You may prepare these meatballs up to 3 days in advance and keep refrigerated.)
  3. Step 3: Heat 5 tablespoons of olive oil in a large pot over high heat. Add the diced tomatoes and chopped garlic and cook for 2 minutes.
  4. Step 4: Stir in the tomato paste, tomato sauce, and salt. Cook for another 2 minutes, stirring with a wooden spoon.
  5. Step 5: Pour in hot water or stock and add the bay leaf. Bring the mixture to a hard boil.
  6. Step 6: Add the meatballs one at a time, dipping each in with a spoon. Wait 30 seconds between each to allow the soup to return to a boil.
  7. Step 7: Reduce heat to medium and cook the meatballs for 20 minutes, leaving the pot lid slightly open.
  8. Step 8: Add the shredded cabbage, diced celery with leaves, and diced bell pepper. Season with salt and pepper and cook for 10 minutes more.
  9. Step 9: Stir in the rinsed rice and remaining 5 tablespoons of olive oil. Cook for 20–25 minutes, or until the rice is tender.
  10. Step 10: Mix in the parsley, dill, and fresh lemon juice. Cook for another minute then turn off the heat.
  11. Step 11: Let the soup sit on the warm stove for 30 minutes to thicken. For richer flavor and thicker consistency, you can let it rest for up to 1 hour.
  12. Step 12: Serve hot, with extra lemon wedges and freshly ground pepper or cayenne pepper to taste.

Tips & Variations

  • Substitute ground turkey or chicken for a lighter meatball option.
  • Use vegetable stock for a vegetarian-friendly version (replace meatballs with beans or tofu).
  • Prepare the meatballs a day ahead for easier meal prep and deeper flavor.
  • Add a pinch of cayenne pepper to the soup for a spicy kick.
  • Use short-grain rice as specified for texture; long-grain rice will change the soup consistency.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally. The soup thickens as it cools; add a splash of water or stock if you prefer a thinner consistency when reheating.

How to Serve

A white bowl filled with a warm soup that has three large meatballs floating evenly spaced near the center, each with a textured surface showing bits of herbs and vegetables. The soup base is an orange-red broth with small bubbles of oil and visible shredded light green cabbage, diced tomatoes, and finely chopped celery scattered throughout. Small sprigs of fresh dill are sprinkled on the meatballs and in the broth. A silver spoon rests inside the bowl near the top right edge. This bowl sits on a beige cloth on a white marbled textured surface, with a white salt shaker in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this soup?

Yes, you can freeze the soup without the rice for up to 2 months. Cook the rice fresh when reheating to maintain the best texture.

What can I use if I don’t have fresh herbs?

Dried parsley, dill, and mint can be used in smaller amounts—start with half the amount and adjust to taste, adding them earlier in the cooking process to release their flavors.

Print
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Easy Cabbage Meatball Soup Recipe

★★★★★

4.9 from 82 reviews
  • Author: Simon
  • Total Time: 1 hour 30 minutes
  • Yield: 4 to 6 servings 1x
Print Recipe

Description

This Easy Cabbage Meatball Soup is a hearty and comforting dish featuring tender homemade meatballs simmered in a flavorful tomato-based broth with shredded cabbage, vegetables, and herbs. It balances nutritious ingredients like ground beef or pork, fresh herbs, and vegetables, resulting in a warming meal perfect for any season.

Ingredients

Scale

Meatballs

  • 500 grams (17.6 ounces) ground beef or pork or half and half
  • 80 grams (2.8 ounces) ripe tomato
  • 1 egg yolk
  • 4 tablespoons extra virgin olive oil
  • 1 garlic clove (minced or pressed)
  • 50 grams (½ medium-sized) onion (minced)
  • 50 grams (4 tablespoons) short-grain rice
  • 1½ tablespoons parsley (minced)
  • 1½ tablespoons dill (minced)
  • ⅔ teaspoon mint (minced)
  • 1 teaspoon sweet paprika
  • ½ teaspoon thyme
  • ⅔ teaspoon salt
  • ⅓ teaspoon ground pepper

Soup

  • 10 tablespoons extra virgin olive oil
  • 450 grams (15.8 ounces) ripe tomatoes (chopped/diced)
  • 2 garlic cloves (finely chopped)
  • 2 teaspoons tomato paste
  • 10 tablespoons tomato sauce (tomato passata)
  • 8 cups hot water or stock (vegetable, beef, or chicken stock)
  • 1 bay leaf
  • 100 grams (1 small) green bell pepper (diced)
  • 70 grams (2.4 ounces) celery stalks including leaves (chopped)
  • 450 grams (15.8 ounces) white cabbage (shredded)
  • 100 grams (9 tablespoons) short-grain rice (rinsed)
  • 2 tablespoons parsley (minced)
  • 1½ tablespoons dill (minced)
  • 6 tablespoons fresh lemon juice
  • Extra lemon wedges to serve

Instructions

  1. Prepare The Meatballs: In a mixing bowl, combine ground meat, ripe tomato, egg yolk, olive oil, minced garlic, minced onion, short-grain rice, parsley, dill, mint, sweet paprika, thyme, salt, and pepper. Knead thoroughly until all ingredients are well integrated. Shape the mixture into 12 round meatballs, about 60 grams each. Place them on a dish and refrigerate for at least 1 hour to firm up the shape.
  2. Prepare The Soup: Heat 5 tablespoons of olive oil in a large cooking pot over high heat. Add the diced tomatoes and garlic and cook for about 2 minutes until fragrant.
  3. Add Tomato Paste and Sauce: Stir in the tomato paste and tomato sauce, season with salt, and cook for another 2 minutes, stirring frequently with a wooden spoon to blend flavors.
  4. Bring to Boil: Pour in the hot water or stock and add the bay leaf. Bring the soup to a hard boil.
  5. Add Meatballs: Gently add the meatballs one by one by dipping them in with a spoon, waiting 30 seconds between each addition to allow the temperature to return to a boil.
  6. Simmer Meatballs: Reduce heat to medium and cook the meatballs for 20 minutes with the pot lid slightly open to allow some steam to escape.
  7. Add Vegetables: Incorporate shredded cabbage, chopped celery stalks and leaves, and diced green bell pepper into the pot. Season with salt and pepper and continue cooking for 10 minutes to soften the vegetables.
  8. Cook Rice and Finish Soup: Add rinsed rice and the remaining 5 tablespoons of olive oil. Cook for another 20–25 minutes or until the rice is tender and cooked through.
  9. Add Fresh Herbs and Lemon Juice: Stir in the minced parsley, dill, and fresh lemon juice. Cook for an additional minute and then turn off the heat.
  10. Rest Soup: Let the soup sit on the warm stove for 30 minutes to thicken and develop flavor. For an even better taste, allow it to sit up to 1 hour.
  11. Serve: Serve the soup hot with extra lemon wedges for squeezing on top and optional freshly ground black pepper or cayenne pepper for added heat.

Notes

  • Meatballs can be prepared up to 3 days in advance and stored in the refrigerator to save time.
  • Use either vegetable, beef, or chicken stock according to your preference for different flavor profiles.
  • Short-grain rice is preferred for its texture, but you may substitute with medium-grain if necessary.
  • Letting the soup rest off the heat enhances the thickness and depth of flavor.
  • Adjust the amount of lemon juice and herbs to taste for freshness and brightness.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Eastern European

Keywords: Cabbage soup, meatball soup, tomato soup, homemade meatballs, healthy soup, easy dinner

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