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
Scale
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.
