Cabbage Meatball Soup Recipe

Introduction

This hearty Cabbage Meatball Soup is a delicious and comforting meal that combines tender meatballs with fresh vegetables in a flavorful broth. Perfect for chilly days, it’s an easy one-pot dish that warms the soul and satisfies the appetite.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 carrots, chopped
• 2 ribs celery, chopped
• 1 tablespoon all-purpose flour
• 1 teaspoon dried oregano
• 6 cups beef broth or chicken broth
• 4 cups chopped green cabbage (about ¼ medium head)
• 1 (10 ounce) can diced tomatoes with chilies (such as Rotel, with juices)
• ¼ teaspoon salt (more to taste)
• ¼ teaspoon black pepper
• 16 to 20 ounces frozen meatballs (or cooked homemade meatballs)

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrot, and chopped celery. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the flour and dried oregano, cooking for 1 minute to remove the raw flour taste.
2. Step 2: Pour in the broth, then add the chopped cabbage, diced tomatoes with chilies (including juices), salt, and black pepper. Stir to combine. Add the frozen meatballs to the pot.
3. Step 3: Bring the soup to a boil, then reduce the heat to low and let it simmer covered for 20 to 25 minutes, until the cabbage is tender and the meatballs are heated through. Uncover the pot and simmer for an additional 5 minutes to thicken the broth slightly.
4. Step 4: Remove the soup from heat and let it rest for 5 minutes before serving. This allows the flavors to meld perfectly.

Tips & Variations

• For extra spice, add a pinch of crushed red pepper flakes when cooking the vegetables.
• Use homemade meatballs for a more personalized touch and better flavor control.
• Swap green cabbage for savoy cabbage for a milder taste and more tender texture.
• Add chopped fresh herbs like parsley or thyme just before serving for brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat until warmed through, stirring occasionally. This soup also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, fresh or homemade cooked meatballs work great in this soup. Just add them in during the simmering stage to heat through thoroughly.

Is this soup suitable for a low-carb diet?

It can be, especially if you use low-carb meatballs and avoid adding starchy ingredients. The vegetables and broth are naturally low in carbs, making it a hearty but diet-friendly option.

Cabbage Meatball Soup Recipe

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★★★★★

4.7 from 778 reviews

A comforting and hearty cabbage meatball soup that combines tender vegetables, savory meatballs, and flavorful broth. This easy-to-make soup is perfect for a cozy meal, featuring a balance of textures and spices that will warm you up on any day.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 carrots, chopped
• 2 ribs celery, chopped
• 1 tablespoon all-purpose flour
• 1 teaspoon dried oregano

Broth and Vegetables

• 6 cups beef broth (or chicken broth)
• 4 cups chopped green cabbage (about ¼ medium head)
• 1 (10 ounce) can diced tomatoes with chilies (such as Rotel, with juices)
• ¼ teaspoon salt (more to taste)
• ¼ teaspoon black pepper

Meatballs

• 16 to 20 ounces frozen meatballs (or cooked homemade meatballs)

Instructions

1. Prepare the Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrots, and celery. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add Flour and Oregano: Stir in the all-purpose flour and dried oregano with the vegetables. Cook for an additional minute to combine and release flavors, ensuring the flour coats the vegetables well.
3. Add Liquids and Vegetables: Pour in the beef or chicken broth, then add the chopped green cabbage and diced tomatoes with chilies, including the juices. Season with salt and black pepper to taste. Stir everything together thoroughly.
4. Add Meatballs: Gently stir in the frozen or cooked meatballs, ensuring they are submerged in the broth and the vegetable mixture.
5. Simmer the Soup: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes until the cabbage is tender and the meatballs are heated through.
6. Final Simmer and Rest: Uncover the pot and simmer the soup for an additional 5 minutes to allow the flavors to concentrate. Turn off the heat and let the soup rest for 5 minutes before serving to deepen the flavors.

Notes

• Use beef or chicken broth based on preference or what you have on hand.
• For a spicier soup, choose diced tomatoes with hot chilies or add extra chili flakes.
• Frozen meatballs can be pre-cooked or fully frozen; just ensure they are heated thoroughly in the soup.
• Adjust salt and pepper to your taste, especially if using broth with added sodium.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: cabbage soup, meatball soup, easy soup recipe, hearty soup, comfort food, weeknight dinner