Cabbage Roll Meatball Soup
Why You’ll Love This Soup
Classic flavor, easier method – No rolling required!One-pot meal – Less cleanup, more comfort.Great for leftovers – Tastes even better the next day.Family-friendly – Familiar flavors everyone enjoys.Tips for the Best Flavor
Smaller meatballs cook more evenly and fit better on a spoon.If the soup thickens too much, just add a splash of broth.This soup freezes well, making it perfect for meal prep.Serving Suggestions
Serve this soup hot with crusty bread or a buttered roll on the side. A sprinkle of fresh parsley or a dollop of sour cream on top adds a nice finishing touch, but it’s just as delicious on its own.Ingredients
- For the meatballs:
- - 1 lb ground beef or pork or a mix
- - 1 egg
- - 2 cloves garlic minced
- - ½ tsp salt
- - ¼ tsp black pepper
- - ½ tsp smoked paprika
- - 1 tbsp chopped parsley
- For the soup:
- - 1 tbsp olive oil
- - 1 onion chopped
- - 2 cloves garlic minced
- - 2 carrots diced
- - 2 celery stalks diced
- - ½ cup cooked rice
- - 4 cups chopped green cabbage
- - 1 can 14 oz crushed tomatoes
- - 6 cups beef or vegetable broth
- - 1 bay leaf
- - 1 tsp dried thyme
- - Salt and pepper to taste
- - Optional: 1 tbsp brown sugar or a splash of vinegar for balance
Instructions
- Make the meatballs:
- In a bowl, mix all meatball ingredients. Form into small balls (about 1 inch). Chill while prepping the soup.
- Sauté the base:
- In a large pot, heat olive oil. Sauté onion, garlic, carrots, and celery until softened (5–7 minutes).
- Add cabbage and tomatoes:
- Stir in chopped cabbage and crushed tomatoes. Cook for 5 minutes.
- Add broth, cooked rice and seasonings:
- Pour in broth, add bay leaf, thyme, salt, pepper, and optional sugar or vinegar. Bring to a simmer.
- Add meatballs:
- Gently drop meatballs into the simmering soup. Cover and cook for 25–30 minutes until meatballs are cooked through and flavors meld.
- Taste and adjust:
- Remove bay leaf. Adjust seasoning as needed.