Easy Cabbage Meatball Soup Recipe

Cabbage Meatball Soup is a hearty soup made with seasonedmeatballs and chopped cabbage simmered in broth. Many cooks add garlic, herbs,and mild spices to build flavor without making it hard to eat. Cabbage MeatballSoup often fits family dinners because it feels familiar and simple.

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Prep Time 15

Cook Time 30

Course: Soup

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

For themeatballs

1 pound ground beef or half beef, half pork
1 egg
1/3 cup breadcrumbs plain or Italian
2 tablespoons grated Parmesan optional but tasty
2 cloves garlic minced
2 tablespoons chopped parsley or 1 teaspoon dried
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika LSI flavor booster
2 tablespoons milk or water keeps meatballs tender

For the soup

1 tablespoon olive oil
1 medium onion diced
2 carrots sliced
2 celery stalks sliced
3 cloves garlic minced
6 cups beef broth or chicken broth
1 can 14.5 oz diced tomatoes
2 tablespoons tomato paste
4 cups green cabbage sliced (about 1/2 medium head)
1 teaspoon Italian seasoning
1 bay leaf
Salt and black pepper to taste
1 tablespoon lemon juice or apple cider vinegar brightens flavor
Optional: 1/2 teaspoon red pepper flakes
Optional add-ins: potatoes rice, or small pasta

Equipment

Large Dutch oven or heavy soup pot
Large mixing bowl
Measuring Cups and Spoons
Sharp chef’s knife
Cutting board (large)
Wooden Spoon or Silicone Spatula
Small scoop or tablespoon
Tongs or Slotted Spoon
Ladle
Instant-read thermometer

Method

Mix and shape meatballs: Combine meatball ingredients in a bowl. Mix gently. Roll into 1-inch meatballs.
Sauté the vegetables: Heat oil in a large pot. Add onion, carrots, and celery. Cook 5 minutes. Add garlic for 30 seconds.
Build the broth: Add tomatoes, tomato paste, broth, Italian seasoning, and bay leaf. Stir well.
Cook the meatballs in the soup: Bring to a gentle simmer. Drop meatballs in one at a time. Simmer 10–12 minutes.
Add cabbage and finish: Stir in cabbage. Simmer 8–10 minutes until tender. Add lemon juice or vinegar. Taste and adjust salt and pepper.

Notes

I cooked Cabbage Meatball Soup on a cold weeknight when I needed comfort and a smart dinner plan. I kept the meatballs small, so they cooked fast and stayed juicy. I added the cabbage at the end, so it stayed tender with a slight bite. The next day, the flavor got deeper and richer, like it had simmered for hours. If you want extra warmth, add a pinch of red pepper flakes right before serving.