Savory Cabbage Meatball Soup Recipe That Feels Like Home

I still remember the first time I made this Cabbage Meatball Soup Recipe — it instantly became one of my favorite comfort meals. The combination of tender cabbage and juicy, herb-packed meatballs felt so cozy and satisfying.

I love how the fresh lemon at the end brightens everything up and balances the richness. Every spoonful tastes hearty but not too heavy. For dessert ideas, a Conversation Heart Cookies Recipe is a fun, colorful option that complements homemade meals perfectly.

Ingredients

Here’s everything you’ll need to make this flavorful cabbage meatball soup, along with helpful tips for best results.

For The Meatballs

• 500 grams ground beef or pork (or a mix) — Choose meat with a little fat for juicy, tender meatballs.
• 80 grams ripe tomato, finely chopped — Keeps the meatballs moist and adds natural sweetness.
• 1 egg yolk — Helps bind the mixture so the meatballs hold their shape.
• 4 tablespoons extra virgin olive oil — Adds richness and prevents dryness.
• 1 garlic clove, minced — Fresh garlic provides deeper flavor than garlic powder.
• 50 grams onion, minced — Adds mild sweetness and enhances texture.
• 50 grams short-grain rice — Helps keep meatballs soft while absorbing juices.
• 1½ tablespoons fresh parsley, minced — Adds brightness and freshness.
• 1½ tablespoons fresh dill, minced — Complements cabbage beautifully.
• ⅔ teaspoon fresh mint, minced — Brings subtle freshness and balance.
• 1 teaspoon sweet paprika — Adds gentle warmth and color.
• ½ teaspoon thyme — Deepens the savory profile.
• ⅔ teaspoon salt — Enhances overall flavor.
• ⅓ teaspoon ground black pepper — Adds mild heat and seasoning.

For The Soup

• 10 tablespoons extra virgin olive oil — Creates a rich and silky broth base.
• 450 grams ripe tomatoes, diced — Forms the fresh tomato foundation of the soup.
• 2 garlic cloves, finely chopped — Boosts aroma and flavor.
• 2 teaspoons tomato paste — Intensifies tomato richness.
• 10 tablespoons tomato sauce (passata) — Smooth texture and deeper tomato taste.
• 8 cups hot water or stock — Stock provides more flavor; water works if seasoned well.
• 1 bay leaf — Adds subtle aromatic depth.
• 100 grams green bell pepper, diced — Offers mild sweetness and texture.
• 70 grams celery stalks and leaves, chopped — Classic soup base vegetable.
• 450 grams white cabbage, shredded — Softens beautifully while absorbing flavor.
• 100 grams short-grain rice, rinsed — Thickens the soup naturally.
• 2 tablespoons fresh parsley, minced — Bright finishing herb.
• 1½ tablespoons fresh dill, minced — Enhances freshness at the end.
• 6 tablespoons fresh lemon juice — Balances richness with acidity.
• Lemon wedges for serving — Optional but highly recommended for extra freshness.

Note: This recipe serves approximately 4 generous portions.

Variations

This soup is flexible and easy to adapt based on your needs.

• Dairy-free — The recipe is naturally dairy-free, so no substitutions are needed. You can pair it with simple homemade cookies like the Rose Chocolate Chip Cookie Recipe for a complete meal experience.
• Vegetarian — Replace meatballs with plant-based alternatives or lentil balls and use vegetable stock.
• Low-carb — Substitute rice with cauliflower rice and reduce quantity slightly.
• Extra spice — Add chili flakes or cayenne pepper for heat.
• Extra veggies — Carrots or zucchini can be added for more texture and nutrition.

Cooking Time

Here’s the estimated time needed to prepare this hearty soup:

• Prep Time: 20 minutes
• Cooking Time: 1 hour
• Total Time: Approximately 1 hour 20 minutes

Equipment You Need

• Large cooking pot — For simmering the soup evenly.
• Mixing bowl — To combine and shape the meatballs.
• Sharp knife — For chopping vegetables and herbs.
• Cutting board — For safe food preparation.
• Wooden spoon — For stirring the soup gently.
• Measuring spoons and cups — To ensure accurate ingredient portions.

How to Make Easy Cabbage Meatball Soup

This recipe comes together in simple, organized steps. Follow each stage carefully for the best results.

Prepare the Meatballs

In a large mixing bowl, combine ground meat with chopped tomato, onion, garlic, rice, herbs, olive oil, egg yolk, and seasonings. Mix thoroughly until evenly combined. Shape into about 12 medium-sized meatballs and refrigerate for at least one hour to firm up.

Start the Tomato Base

Heat half of the olive oil in a large pot over medium heat. Add diced tomatoes and garlic, cooking until softened and fragrant. Stir in tomato paste and tomato sauce, allowing them to cook briefly to enhance flavor.

Add Liquid and Meatballs

Pour in hot water or stock and add the bay leaf. Bring to a strong boil, then gently drop in the chilled meatballs one by one. Lower heat slightly and simmer for about 20 minutes with the lid slightly ajar.

Add Vegetables and Rice

Stir in shredded cabbage, diced bell pepper, celery, and rinsed rice. Add the remaining olive oil and continue simmering until cabbage is tender and rice is fully cooked. This step thickens the soup naturally.

Finish with Herbs and Lemon

Once everything is tender, remove from heat and stir in fresh parsley, dill, and lemon juice. Allow the soup to rest for about 30 minutes before serving so the flavors fully develop.

Additional Tips for Making this Recipe Better

After making this recipe several times, here are some tips I personally recommend:

• I always chill the meatballs before cooking; it helps them stay intact in the soup.
• I prefer using stock instead of water because it adds much richer flavor.
• I don’t skip the resting time — it makes the broth thicker and tastier.
• I squeeze fresh lemon juice just before serving for brighter flavor.
• I taste and adjust salt at the very end to avoid over-seasoning.

How to Serve Easy Cabbage Meatball Soup

Serve this soup hot in deep bowls for the best experience. Garnish with freshly chopped parsley and a small drizzle of olive oil for presentation. A wedge of lemon on the side allows guests to adjust acidity to taste. Pair it with crusty bread or warm pita for a complete, satisfying meal.

Nutritional Information

Here’s a general nutritional overview per serving:

• Calories: Approximately 880 kcal
• Protein: Around 32 g
• Carbohydrates: About 48 g
• Fat: Around 64 g

Nutritional values may vary slightly depending on ingredient brands and portion sizes.

Make Ahead and Storage

This soup stores beautifully and tastes even better the next day.

Refrigerating

Allow the soup to cool completely before transferring to airtight containers. Store in the refrigerator for up to 3 days. The flavors deepen over time, and the texture becomes slightly thicker.

Freezing

Freeze the soup in freezer-safe containers for up to 2–3 months. For best results, leave a little space at the top of the container to allow for expansion.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much, add a splash of hot water or stock to loosen it.

Why You’ll Love This Recipe

This cabbage meatball soup has so much to offer:

• It’s hearty and filling — a complete meal in one bowl.
• Packed with fresh herbs and lemon — bright and balanced flavors.
• Perfect for meal prep — tastes even better the next day.
• Customizable — easy to adjust ingredients to your preference.
• Comfort food classic — simple, homemade, and satisfying.

If you’re craving a rich yet refreshing soup packed with vegetables and tender meatballs, this Easy Cabbage Meatball Soup recipe is one you’ll want to make again and again.

Ben Carraoli

Cabbage Meatball Soup Recipe

I still remember the first time I made this Cabbage Meatball Soup — it instantly became one of my favorite comfort meals. The combination of tender cabbage and juicy, herb-packed meatballs felt so cozy and satisfying. I love how the fresh lemon at the end brightens everything up and balances the richness.

Print Recipe Pin Recipe

Total Time 1 hour hr 20 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 500 grams ground beef or pork or a mix — Choose meat with a little fat for juicy, tender meatballs.
• 80 grams ripe tomato finely chopped — Keeps the meatballs moist and adds natural sweetness.
• 1 egg yolk — Helps bind the mixture so the meatballs hold their shape.
• 4 tablespoons extra virgin olive oil — Adds richness and prevents dryness.
• 1 garlic clove minced — Fresh garlic provides deeper flavor than garlic powder.
• 50 grams onion minced — Adds mild sweetness and enhances texture.
• 50 grams short-grain rice — Helps keep meatballs soft while absorbing juices.
• 1½ tablespoons fresh parsley minced — Adds brightness and freshness.
• 1½ tablespoons fresh dill minced — Complements cabbage beautifully.
• ⅔ teaspoon fresh mint minced — Brings subtle freshness and balance.
• 1 teaspoon sweet paprika — Adds gentle warmth and color.
• ½ teaspoon thyme — Deepens the savory profile.
• ⅔ teaspoon salt — Enhances overall flavor.
• ⅓ teaspoon ground black pepper — Adds mild heat and seasoning.
• 10 tablespoons extra virgin olive oil — Creates a rich and silky broth base.
• 450 grams ripe tomatoes diced — Forms the fresh tomato foundation of the soup.
• 2 garlic cloves finely chopped — Boosts aroma and flavor.
• 2 teaspoons tomato paste — Intensifies tomato richness.
• 10 tablespoons tomato sauce passata — Smooth texture and deeper tomato taste.
• 8 cups hot water or stock — Stock provides more flavor; water works if seasoned well.
• 1 bay leaf — Adds subtle aromatic depth.
• 100 grams green bell pepper diced — Offers mild sweetness and texture.
• 70 grams celery stalks and leaves chopped — Classic soup base vegetable.
• 450 grams white cabbage shredded — Softens beautifully while absorbing flavor.
• 100 grams short-grain rice rinsed — Thickens the soup naturally.
• 2 tablespoons fresh parsley minced — Bright finishing herb.
• 1½ tablespoons fresh dill minced — Enhances freshness at the end.
• 6 tablespoons fresh lemon juice — Balances richness with acidity.
• Lemon wedges for serving — Optional but highly recommended for extra freshness.

Method

 

1. In a large mixing bowl, combine ground meat with chopped tomato, onion, garlic, rice, herbs, olive oil, egg yolk, and seasonings. Mix thoroughly until evenly combined. Shape into about 12 medium-sized meatballs and refrigerate for at least one hour to firm up.
2. Heat half of the olive oil in a large pot over medium heat. Add diced tomatoes and garlic, cooking until softened and fragrant. Stir in tomato paste and tomato sauce, allowing them to cook briefly to enhance flavor.
3. Pour in hot water or stock and add the bay leaf. Bring to a strong boil, then gently drop in the chilled meatballs one by one. Lower heat slightly and simmer for about 20 minutes with the lid slightly ajar.
4. Stir in shredded cabbage, diced bell pepper, celery, and rinsed rice. Add the remaining olive oil and continue simmering until cabbage is tender and rice is fully cooked. This step thickens the soup naturally.
5. Once everything is tender, remove from heat and stir in fresh parsley, dill, and lemon juice. Allow the soup to rest for about 30 minutes before serving so the flavors fully develop.

Notes

• I always chill the meatballs before cooking; it helps them stay intact in the soup.
• I prefer using stock instead of water because it adds much richer flavor.
• I don’t skip the resting time — it makes the broth thicker and tastier.
• I squeeze fresh lemon juice just before serving for brighter flavor.
• I taste and adjust salt at the very end to avoid over-seasoning.