This hearty cabbage meatball soup is perfect for a cozy meal. Juicy meatballs mingle with fresh cabbage in a warm broth, making it feel like a big hug in a bowl!
I love that it’s easy to make, and the abundance of veggies means I can tell myself it’s healthy! Plus, leftovers taste even better the next day—if there are any left! 😄
Key Ingredients & Substitutions
Ground Meat: You can use beef, pork, turkey, or a mix depending on your preference. For a leaner option, turkey is great. If you’re vegetarian, try using lentils or chickpeas as a substitute!
Cabbage: Green cabbage is the star here, but if you don’t have it, savoy or napa cabbage works too. These offer a slightly different texture and flavor, but they will still taste delicious in the soup.
Diced Tomatoes: I prefer using canned diced tomatoes for convenience. If you have fresh tomatoes, about 2 cups, diced will work. You can add a bit of tomato paste for extra richness!
Herbs: Fresh parsley or dill adds brightness. If you don’t have these, feel free to use dried herbs—just keep in mind that dried herbs are more concentrated, so use less!
How Do I Make Sure My Meatballs Are Juicy and Delicious?
Creating the perfect meatballs involves mixing, forming, and cooking them just right. Here are some tips:
- Combine your ingredients gently to avoid tough meatballs. Overmixing can lead to a dense texture.
- Use a mixture of breadcrumbs and egg to bind the meat without making it too heavy. This keeps them moist!
- Make sure the meatballs are evenly sized for consistent cooking. Aim for about 1 to 1.5 inches in diameter.
- Simmer them gently in the soup rather than boiling, which helps them retain their shape and stay tender.
These tips will help you achieve perfectly cooked and flavorful meatballs in your soup!
Easy Cabbage Meatball Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups green cabbage, chopped
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 6 cups chicken or vegetable broth
- 1 pound ground meat (beef, pork, turkey, or a mix)
- 1/4 cup breadcrumbs
- 1 egg
- 2 tablespoons fresh parsley or dill, chopped (plus extra for garnish)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon dried oregano (optional)
How Much Time Will You Need?
This delightful soup takes about 10 minutes to prepare and 30 minutes to cook. In total, you’ll have a warm, filling meal ready in about 40 minutes. An excellent time investment for such tasty comfort food!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing them for about 3-5 minutes until they are soft and fragrant. This is where your soup starts to smell delicious!
2. Add the Cabbage:
Next, toss in the chopped cabbage. Stir it around and let it cook for another 5 minutes. You want the cabbage to wilt down a bit, making it tender and ready to mingle with the other ingredients.
3. Create the Broth Base:
Pour in the diced tomatoes along with their juice, and then add the chicken or vegetable broth. Stir everything together and bring this mixture to a gentle simmer. The smell should be fantastic!
4. Prepare the Meatballs:
While the soup is warming up, let’s make the meatballs! In a mixing bowl, combine the ground meat, breadcrumbs, egg, chopped parsley or dill, salt, pepper, and the optional paprika and oregano. Mix everything gently until well combined.
5. Form the Meatballs:
With clean hands, form the meat mixture into medium-sized meatballs—about 1 to 1.5 inches in diameter. This size is perfect for cooking quickly and being the right bite for the soup!
6. Cook the Meatballs in the Soup:
Carefully add the meatballs to the simmering soup. Cover the pot and let the soup simmer gently for 20-25 minutes. The meatballs will cook through, and your cabbage will become nice and tender.
7. Taste and Adjust:
After the cooking time, taste your soup. If you like, add more salt or pepper according to your preference. This is the moment to make it just right for you!
8. Serve and Enjoy:
Serve the soup hot, garnished with extra chopped parsley or dill for a fresh touch. Feel free to enjoy alongside some crusty bread for dipping. Your comforting Easy Cabbage Meatball Soup is ready to be enjoyed!
Happy cooking! 😊
Can I Use Frozen Cabbage or Meatballs?
Yes! You can use frozen cabbage if you don’t have fresh. Just add it directly to the pot, but you may need to cook it a little longer until it’s tender. For frozen meatballs, thaw them first in the fridge overnight or cook them straight from frozen; just make sure to simmer them longer to ensure they’re heated through!
What Can I Use Instead of Ground Meat?
If you prefer a vegetarian or lower-fat option, consider using lentils, chickpeas, or tofu as a base. For a hearty texture, mash or pulse the chickpeas slightly before mixing them with the other ingredients to help them hold together.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
Can I Add Other Vegetables?
Absolutely! Feel free to add additional vegetables like carrots, zucchini, or bell peppers. Just chop them into similar-sized pieces and add them along with the cabbage for even cooking. This will enhance the flavor and nutrition of your soup!