Cabbage Meatball Soup (Easy Recipe)

Ingredients

For the Meatballs:

• 500 grams (about 1 lb) ground meat (beef, pork, chicken, or mixed)

• 1 egg

• 1/2 small onion, finely chopped or grated

• 1 clove garlic, minced (optional)

• Salt and pepper to taste

• Optional: 2 tbsp breadcrumbs or cooked rice (to bind meatballs better)

• Optional herbs: chopped parsley, dill, or mint

For the Soup:

• 450 grams cabbage, shredded (green cabbage or Napa cabbage)

• 450 grams fresh ripe tomatoes, diced (or 1.5 cups canned diced tomatoes or tomato sauce)

• 4 cups (1 liter) chicken, beef, or vegetable stock (or water + bouillon cube)

• 1 tbsp olive oil or vegetable oil

• 1 bay leaf (optional)

• Salt and pepper to taste

• Fresh herbs for garnish (parsley, dill)

• Lemon juice (optional)

Instructions

1. Prepare the Meatballs

• In a bowl, combine ground meat, egg, chopped onion, garlic, salt, pepper, and breadcrumbs (if using).

• Mix gently but thoroughly.

• Shape into small meatballs, about 1-inch diameter (makes about 15–20 meatballs). Set aside or chill for 30 minutes to firm up.

2. Prepare the Soup Base

• Heat oil in a large pot over medium heat.

• Add diced tomatoes and cook for 3-4 minutes, stirring occasionally, until tomatoes soften.

• (If using canned tomatoes, just heat through.)

• Add the stock and bay leaf, and bring to a boil.

3. Cook the Meatballs

• Gently add meatballs one at a time into the boiling soup.

• Let the soup return to a simmer before adding the next meatball to keep them from falling apart.

• Simmer for about 20 minutes, partially covered, until meatballs are cooked through.

4. Add Cabbage

• Stir in shredded cabbage.

• Continue simmering for 10-15 minutes until cabbage softens but still has some bite.

5. Final Touches

• Remove bay leaf.

• Adjust salt and pepper to taste.

• Stir in fresh chopped herbs and a squeeze of lemon juice if desired.

• Turn off heat and let soup rest for 10-15 minutes to develop flavors.

Serving Suggestions

• Serve hot with crusty bread or over steamed rice.

• Garnish with extra herbs or a dollop of sour cream/yogurt if you like.

Tips

• You can swap ground meat for plant-based meatballs for a vegetarian version (use veggie balls).

• Add diced carrots or celery with tomatoes for extra veggies.

• Store leftovers in the fridge for up to 3 days or freeze for later.