Description
Hearty Meatball and Cabbage Soup is a rustic, nourishing dish loaded with tender meatballs, soft cabbage, carrots, potatoes, and a flavorful broth. It’s warm, filling, and packed with protein and fiber — the perfect one-pot comfort food for chilly days or when you need a wholesome dinner that feeds a crowd.
Ingredients
For the Meatballs:
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1 lb ground beef or turkey
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1/4 cup breadcrumbs
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1 egg
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2 cloves garlic, minced
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1/2 small onion, grated
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1/4 cup chopped parsley
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1/2 tsp salt
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1/4 tsp black pepper
For the Soup:
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1 tbsp olive oil
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1/2 onion, chopped
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2 cloves garlic, minced
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3 carrots, sliced
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2 ribs celery, chopped
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2 medium potatoes, peeled and diced
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4 cups green cabbage, chopped
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6 cups chicken or beef broth
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1 tsp dried thyme or Italian seasoning
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1 bay leaf
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Salt and pepper to taste
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Fresh parsley for garnish (optional)
Instructions
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Make the meatballs:
In a large bowl, mix together all meatball ingredients. Form into small meatballs (about 1 inch in diameter). Set aside. -
Start the soup base:
In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery. Cook for 4–5 minutes until softened. Stir in garlic and cook 1 minute more. -
Add broth and vegetables:
Pour in broth, then add potatoes, cabbage, thyme, bay leaf, salt, and pepper. Bring to a boil. -
Add the meatballs:
Carefully drop meatballs into the soup. Reduce heat to a simmer, cover partially, and cook for 25–30 minutes, or until the meatballs are fully cooked and vegetables are tender. -
Finish and serve:
Remove bay leaf, taste, and adjust seasoning. Garnish with chopped parsley and serve hot with crusty bread.
Notes
You can swap potatoes for white beans or rice for a variation. Ground chicken or plant-based meatballs also work great. Make it spicier by adding red pepper flakes or a pinch of cayenne. This soup keeps well in the fridge for up to 4 days and freezes beautifully for later meals.
- Prep Time: 20 minutes
- Cook Time: 30 minutes