Introduction

This comforting cabbage meatball soup is a hearty and flavorful dish perfect for a cozy meal. Packed with tender vegetables, savory meatballs, and a rich broth, it’s easy to make and satisfying all year round.

Cabbage Meatball Soup Recipe - Recipe Image

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

Step 1: Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery. Cook for 4 to 5 minutes, or until the vegetables start to soften. Stir in the flour and oregano, and cook for 1 minute more.
Step 2: Add the broth, chopped cabbage, diced tomatoes with their juices, salt, and pepper. Stir in the frozen meatballs.
Step 3: Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20 to 25 minutes, or until the cabbage is tender. Uncover and simmer for an additional 5 minutes. Let the soup rest for 5 minutes before serving.

Tips & Variations

For added spice, use diced tomatoes with green chilies or add a pinch of red pepper flakes.
Homemade meatballs can be substituted for frozen ones for a fresher flavor.
You can add other vegetables like zucchini or bell peppers to increase the veggie content.
Use gluten-free flour or cornstarch as a thickener if you need a gluten-free option.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. This soup can also be frozen 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 homemade or store-bought cooked meatballs work well. Just add them in step 2 and adjust cooking time to ensure they are heated through.

Is it possible to make this soup vegetarian?

Absolutely. Substitute vegetable broth for the beef broth and use plant-based meatballs or skip the meatballs altogether for a delicious vegetarian version.

Cabbage Meatball Soup Recipe

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★★★★★

4.9 from 129 reviews

This hearty Cabbage Meatball Soup combines tender meatballs with nutritious vegetables and a flavorful broth, creating a comforting and satisfying meal perfect for any day. The cabbage adds a slight sweetness and texture while the seasoned broth ties all the ingredients together in a warm, delicious soup.

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

Ingredients

Scale

Vegetables

1 medium yellow onion, diced
2 carrots, chopped
2 ribs celery, chopped
4 cups chopped green cabbage (about ¼ medium head)

Broth and Seasonings

1 tablespoon olive oil
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 (more to taste)
¼ teaspoon black pepper

Protein

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

Instructions

Prepare the base. 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, stirring occasionally, until the vegetables begin to soften. Stir in the all-purpose flour and dried oregano, cooking for an additional minute to develop flavor and slightly thicken the base.
Add liquids and vegetables. Pour in the beef or chicken broth, then add the chopped cabbage and the can of diced tomatoes with chilies, including the juices. Season with salt and black pepper to taste.
Incorporate meatballs and simmer. Gently stir in the frozen meatballs to submerge them in the soup. Bring the mixture to a boil, then reduce to a simmer. Cover the pot and cook for 20 to 25 minutes until the cabbage is tender and the meatballs are heated through.
Final simmer and rest. Uncover the pot and simmer the soup uncovered for an additional 5 minutes to slightly reduce the broth and deepen flavors. Remove from heat and let the soup rest for 5 minutes before serving to allow flavors to meld.

Notes

You can use either frozen store-bought meatballs or homemade cooked meatballs based on your preference.
Adjust salt and pepper according to taste.
For a spicier kick, choose diced tomatoes with chilies or add a pinch of crushed red pepper flakes.
This soup can be stored refrigerated for up to 3 days and reheated gently on the stovetop.
For gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch.

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