Description
Hearty Easy Cabbage Meatball Soup for Cozy Nights
Ingredients
Scale
- 500 grams Ground beef or pork (use half and half for a richer flavor)
- 80 grams Ripe tomato (adds freshness to the meatballs)
- 1 Egg yolk (helps bind the meatballs together)
- 4 tablespoons Extra virgin olive oil (for sautéing and enhancing flavor)
- 1 Garlic clove (minced, infuses the meatballs with savory aroma)
- 50 grams Onion (minced, for that perfect base flavor)
- 50 grams Short-grain rice (absorbs flavors and adds heartiness)
- 1.5 tablespoons Parsley (minced for brightness)
- 1.5 tablespoons Dill (minced, complements the meatballs beautifully)
- 0.67 teaspoon Mint (minced, adds a refreshing twist)
- 1 teaspoon Sweet paprika (brings a smoky warmth)
- 0.5 teaspoon Thyme (enhances the overall flavor profile)
- 0.67 teaspoon Salt (to taste, brings all the flavors to life)
- 0.33 teaspoon Ground pepper (adds a touch of spice)
- 10 tablespoons Extra virgin olive oil (perfect for sautéing the veggies)
- 450 grams Ripe tomatoes (chopped/diced, a key component of the broth)
- 2 Garlic cloves (finely chopped for enhanced flavor)
- 2 teaspoons Tomato paste (thickens and intensifies the tomato flavor)
- 10 tablespoons Tomato sauce (tomato passata, adds depth to the broth)
- 8 cups Hot water or stock (for a rich and savory soup base)
- 1 Bay leaf (imparts a lovely aromatic quality to the soup)
- 100 grams Green bell pepper (diced, adds a sweet crunch)
- 70 grams Celery stalks (including leaves, chopped, for added texture)
- 450 grams White cabbage (shredded, the star of this Easy Cabbage Meatball Soup!)
- 100 grams Short-grain rice (rinsed before adding for fluffiness)
- 2 tablespoons Parsley (minced, for garnish and freshness)
- 1.5 tablespoons Dill (minced, enhances the flavor of the soup)
- 6 tablespoons Lemon juice (fresh, adds a zesty finish)
- Extra lemon (to serve with for a refreshing twist)
Instructions
- Combine all ingredients for the meatballs in a mixing bowl. Knead together until well blended, ensuring a good mix of flavors in each bite.
- Shape the mixture into 12 round meatballs, roughly 60 grams each. Place them on a dish and refrigerate for at least 1 hour to firm up, making them easier to handle.
- Heat 5 tablespoons of extra virgin olive oil in a large cooking pot over high heat.
- Add the diced tomatoes and minced garlic to the pot. Cook for 2 minutes until fragrant.
- Mix in the tomato paste and tomato sauce. Season generously with salt, then cook for an additional 2 minutes.
- Pour in the hot water or stock. Add the bay leaf and bring the mixture to a vigorous boil.
- Add the meatballs one at a time into the bubbling broth. Wait approximately 30 seconds between each addition.
- Simmer over medium heat for 20 minutes, leaving the pot lid slightly ajar.
- Stir in the shredded cabbage, chopped celery, and diced bell pepper. Season with salt and pepper to taste, and continue cooking for another 10 minutes until the vegetables are tender.
- Incorporate the rinsed rice and the remaining 5 tablespoons of olive oil. Cook for 20-25 minutes or until the rice is fluffy and cooked through.
- Mix in the minced parsley, dill, and fresh lemon juice. Cook for an additional minute then turn off the heat.
- Let the soup rest for 30 minutes on the warm stove.
Notes
- Serve with extra lemon for a refreshing twist.
- Refrigerate leftovers for up to 3 days.
- This soup can be frozen for later use.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 80 mg
Keywords: Cabbage Meatball Soup, Hearty Soup, Cozy Recipe