Cabbage Meatball Soup Recipe

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.

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Total Time 1 20

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

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.
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.
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.
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.
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.