Cabbage Meatball Soup Recipe

Introduction

Cabbage Meatball Soup is a hearty and comforting dish perfect for chilly days. Combining tender meatballs with fresh vegetables and a flavorful broth, this soup is both satisfying and easy to prepare. It’s a great way to enjoy a warm, wholesome meal in under an hour.

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 celery. Cook for 4 to 5 minutes until the vegetables start to soften. Stir in the flour and oregano, and cook for 1 minute more to remove the raw flour taste.
2. Step 2: Pour in the broth, then add the chopped cabbage, diced tomatoes with their juices, salt, and pepper. Stir well to combine. Add the frozen meatballs to the pot.
3. Step 3: Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20 to 25 minutes, until the cabbage is tender. Remove the lid and simmer for an additional 5 minutes to thicken the broth slightly. Let the soup rest for 5 minutes before serving.

Tips & Variations

• Use homemade meatballs for extra flavor and control over ingredients.
• For a spicier kick, add a pinch of crushed red pepper flakes when cooking the vegetables.
• Swap green cabbage with savoy or napa cabbage for a different texture.
• Adding a splash of lemon juice or vinegar before serving brightens the flavors.

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. This soup also freezes well; freeze in portions for up to 2 months and 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, cooked homemade or fresh meatballs work perfectly. Just add them during the last 10 minutes of simmering to heat through without overcooking.

Is it possible to make this soup vegetarian?

Absolutely. Substitute vegetable broth for the meat broth and use vegetarian meatballs or skip the meatballs entirely for a delicious vegetarian version.

Cabbage Meatball Soup Recipe

Print Recipe

★★★★★

4.5 from 108 reviews

A hearty and comforting Cabbage Meatball Soup featuring tender meatballs, fresh vegetables, and a flavorful broth, perfect for a cozy meal any day.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 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
• 6 cups beef broth or chicken broth
• 1 (10 ounce) can diced tomatoes with chilies (such as Rotel, with juices)
• ¼ teaspoon salt, or more to taste
• ¼ teaspoon black pepper

Vegetables

• 4 cups chopped green cabbage (about ¼ medium head)

Protein

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

Instructions

1. Heat and sauté vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrot, and celery. Cook for 4 to 5 minutes until the vegetables start to soften, stirring occasionally to prevent sticking.
2. Add flour and oregano: Stir in the all-purpose flour and dried oregano, cooking for an additional 1 minute to combine flavors and slightly thicken the base.
3. Add liquids and vegetables: Pour in the beef or chicken broth, then add the chopped green cabbage and the can of diced tomatoes with chilies, including the juices. Season with salt and black pepper.
4. Add meatballs: Stir in the frozen meatballs, distributing them evenly throughout the soup.
5. Simmer the soup: Bring the soup to a boil, then reduce heat to a simmer. Cover the pot and cook for 20 to 25 minutes until the cabbage is tender and the meatballs are heated through.
6. Final simmer and rest: Remove the lid and simmer uncovered for an additional 5 minutes to allow the soup to thicken slightly and flavors to concentrate. Let the soup rest for 5 minutes before serving for optimal flavor melding.

Notes

• You can substitute frozen meatballs with homemade cooked meatballs for a fresher taste.
• If you prefer a spicier soup, use diced tomatoes with chilies or add additional chili flakes.
• Adjust salt and pepper to taste, especially if your broth is salted.
• This soup freezes well – let it cool completely before freezing in airtight containers for up to 3 months.
• For a thicker soup, increase the flour to 2 tablespoons or simmer uncovered longer.

Keywords: cabbage soup, meatball soup, easy dinner soup, comfort food, one pot meal, hearty soup