If you’re looking for a comforting bowl that feels like a warm hug on a chilly day, this Cabbage Meatball Soup Recipe is exactly what you need. It’s a delightful blend of tender meatballs nestled in a savory broth packed with fresh cabbage, carrots, and aromatic herbs, creating a deliciously hearty yet light meal. The balance of flavors and textures makes it a perfect weeknight dinner that’s simple to prepare but extraordinary in taste. Whether you’re new to cooking soups or an experienced home chef, this recipe is bound to become a cozy favorite in your repertoire.
Ingredients You’ll Need
All the ingredients in this soup are straightforward pantry staples, yet each plays a crucial role in building layers of flavor, texture, and nutrition. Together, they create a vibrant, satisfying dish that’s both wholesome and comforting.
- 1 lb ground beef or turkey: Provides juicy, tender meatballs packed with savory richness.
- 4 cups shredded green cabbage: Adds a mild crunch and a subtle earthiness that balances the meat perfectly.
- 4 cups low-sodium vegetable broth: Ensures the soup stays flavorful without overwhelming saltiness.
- 1 medium onion, diced: Brings a natural sweetness and depth once sautéed.
- 3 cloves garlic, minced: Injects aromatic warmth and a punch of flavor.
- 2 medium carrots, diced: Offers a touch of natural sweetness and vibrant color.
- 1 tsp dried thyme: Lends a subtle herbal note that complements the other ingredients beautifully.
- 1 tsp dried oregano: Reinforces the herbaceous profile with a slightly peppery finish.
- Salt and pepper to taste: Essential seasonings to tie all the flavors together harmoniously.
How to Make Cabbage Meatball Soup Recipe
Step 1: Prepare and Shape the Meatballs
Start by combining the ground beef or turkey with minced garlic, diced onion, dried thyme, oregano, salt, and pepper in a large bowl. Mixing everything thoroughly ensures each meatball bursts with flavor. Shape the mixture into small, one-inch meatballs that cook evenly and fit perfectly into your spoonfuls of soup.
Step 2: Sauté Onions and Garlic
Heat a splash of vegetable broth in a large pot over medium heat. Add the diced onions and cook them until they turn translucent and fragrant, usually around 5 minutes. Then stir in the minced garlic, cooking for an additional minute to release those delicious aromas without burning the garlic.
Step 3: Brown the Meatballs
Gently place the meatballs into the pot with the sautéed onions and garlic. Brown them on all sides for about 5 minutes. This step seals in the juices and adds a lovely caramelized flavor that makes the soup even more irresistible.
Step 4: Add Broth, Cabbage, and Carrots
Pour in the vegetable broth, then add the shredded cabbage and diced carrots. Bring everything to a boil, then reduce the heat to a simmer. Let the soup cook gently for 20 minutes so the cabbage softens and the meatballs become tender and infused with the broth’s herbal goodness.
Step 5: Final Seasoning and Serve
Before serving, taste the soup and adjust the salt and pepper as needed. This final step lets you perfect the flavor, ensuring every spoonful is comforting and satisfying. Serve the soup hot, ideally with some crusty bread to soak up the flavorful broth.
How to Serve Cabbage Meatball Soup Recipe
Garnishes
Simple garnishes like freshly chopped parsley or a sprinkle of grated Parmesan cheese add a fresh, bright contrast to the richness of the meatballs and broth. A squeeze of lemon juice can also elevate the flavors and add a touch of brightness that wakes up your taste buds.
Side Dishes
This soup pairs beautifully with crusty artisan bread or a warm baguette, perfect for dipping. A light green salad with a tangy vinaigrette complements the warmth of the soup wonderfully, creating a balanced and satisfying meal.
Creative Ways to Present
For a charming presentation, serve the soup in individual rustic bowls topped with a few meatballs and cabbage leaves. You can also ladle the soup over small nests of cooked noodles or rice for a heartier twist that adds texture and an extra layer of comfort.
Make Ahead and Storage
Storing Leftovers
The Cabbage Meatball Soup Recipe actually tastes even better the next day as the flavors meld beautifully overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days for a quick, nourishing meal anytime.
Freezing
This soup freezes exceptionally well. Allow it to cool completely, then transfer to airtight freezer-safe containers or heavy-duty freezer bags. It will keep for up to 3 months, providing an easy homemade meal whenever you need one.
Reheating
Reheat soups gently on the stovetop over medium-low heat, stirring occasionally until piping hot. This method maintains the texture of the meatballs and prevents the cabbage from becoming too mushy. You can also reheat in the microwave, covering and stirring at intervals for even warming.
FAQs
Can I use ground chicken instead of beef or turkey?
Absolutely! Ground chicken is a lean alternative and works wonderfully in this soup, offering a lighter flavor while still keeping all the wonderful textures intact.
Is this soup suitable for freezing?
Yes, this Cabbage Meatball Soup Recipe freezes very well. Just be sure to cool it completely before freezing and use airtight containers to preserve freshness and flavor.
Can I make meatballs ahead of time?
Definitely! You can prepare and brown the meatballs a day ahead, then store them in the fridge. When you’re ready, simply add them to the broth and proceed with cooking the soup as usual.
What if I don’t have dried herbs?
Fresh herbs can be used as a substitute—just triple the quantity compared to dried. If you have neither, a small pinch of Italian seasoning or a blend like herbes de Provence can work nicely.
Can this recipe be made vegetarian?
Yes, you can omit the meatballs and add more vegetables like zucchini, mushrooms, or beans for protein. Using a flavorful vegetable broth ensures the soup still has plenty of depth and heartiness.
Final Thoughts
This Cabbage Meatball Soup Recipe is a truly comforting and accessible dish that brings warmth and satisfaction in every bowl. It’s perfect for those days when you crave something nourishing without spending hours in the kitchen. I can’t wait for you to try it and make it your own go-to soup for cozy nights!
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Cabbage Meatball Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
This hearty Cabbage Meatball Soup combines tender homemade meatballs with fresh shredded cabbage and vegetables in a flavorful, aromatic broth. Perfect for a comforting and nutritious meal, this soup is easy to prepare and serves six people.
Ingredients
Meatballs
- 1 lb ground beef or turkey
- 3 cloves garlic, minced
- 1 medium onion, diced (half for meatballs, half for soup)
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Soup
- 4 cups shredded green cabbage
- 4 cups low-sodium vegetable broth
- 2 medium carrots, diced
- A splash of vegetable broth (for sautéing)
Instructions
- Prepare the Meatballs. In a large bowl, combine ground beef or turkey with minced garlic, half the diced onion, dried thyme, dried oregano, salt, and pepper. Mix thoroughly and shape the mixture into small meatballs about 1 inch in diameter.
- Sauté Aromatics. In a large pot over medium heat, add a splash of vegetable broth and sauté the remaining diced onion until it becomes translucent. Then add the minced garlic and cook for an additional minute to release its aroma.
- Brown the Meatballs. Add the prepared meatballs into the pot, cooking and turning them to brown all sides evenly, about five minutes total. This seals in the flavor and develops a nice crust.
- Add Vegetables and Broth. Pour in the low-sodium vegetable broth along with the shredded cabbage and diced carrots. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer the Soup. Let the soup simmer gently for 20 minutes to allow the flavors to meld and the cabbage and carrots to soften without becoming mushy.
- Season and Serve. Taste the soup and adjust salt and pepper as needed. Serve the soup hot, optionally with crusty bread on the side.
Notes
- For a lighter version, use ground turkey instead of beef.
- You can substitute dried herbs with fresh thyme and oregano, using about three times the amount.
- If you prefer a spicier soup, add a pinch of red pepper flakes when sautéing the onions.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Adding a splash of lemon juice before serving can enhance brightness and flavor.
