Cabbage Meatball Soup

Ingredients

• 454 g (1 lb)minced beef or turkey
• 300 g (4 cups)shredded green cabbage
• 950 ml (4 cups)low-sodium vegetable stock
• 1 mediumonion, diced
• 3 clovesgarlic, minced
• 2 mediumcarrots, diced
• 1 tspdried thyme
• 1 tspdried oregano
• to tastesalt and pepper

Instructions

1. 1

   Shape the meatballs

   In a large bowl, combine the minced beef or turkey with the minced garlic, diced onion, thyme, oregano, salt and pepper. Shape the mixture into small meatballs, about 2.5 cm (1 inch) across.

2. 2

   Soften the onion

   Set a large pot over medium heat and add a splash of vegetable stock. Cook the diced onion until translucent, then add the minced garlic and cook for 1 minute more.

3. 3

   Brown the meatballs

   Add the meatballs to the pot and brown them on all sides for about 5 minutes.

4. 4

   Simmer the soup

   Pour in the vegetable stock and add the shredded cabbage and diced carrots. Bring to the boil, then lower the heat and simmer for 20 minutes.

5. 5

   Season and serve

   Taste the soup and adjust the seasoning as needed. Serve hot with crusty bread.

What is cabbage meatball soup?

This is a hearty soup built around meatballs, cabbage and vegetables cooked in stock. It belongs to a broad tradition of practical, filling soups found in many cuisines, rather than having one defining origin.

This version works by pairing seasoned meat with the gentle sweetness of carrots and onion, while cabbage adds body and a little bite. A single pot also keeps preparation manageable for a weeknight.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 24g protein, 28g carbs, 15g fat.

The carrots and cabbage contribute carbohydrates, while the meat provides most of the protein and some of the fat. Serve with a modest piece of crusty bread and add a green salad if you want a more varied plate.

The meatball mixture

Meat choice: Beef gives the soup a fuller flavour, while turkey makes a milder meatball; either works with the herbs and stock.

Even sizing: Shape the meatballs to roughly 2.5 cm so they brown and cook through at a similar rate. Mix just until combined to avoid dense meatballs.

Building the flavour

Onion and garlic: The method uses these both in the meatball mixture and in the pot. Keep the portions intended for each use in mind when preparing them.

Herbs: Thyme and oregano season the meatballs and carry their aroma into the broth as the soup simmers. Low-sodium stock leaves more room to adjust salt at the end.

Browning and simmering

Browning: Turn the meatballs so their surfaces colour on all sides; they do not need to be cooked through at this stage. Work in batches if the pot is crowded, so they brown rather than steam.

Simmering: Once the stock, cabbage and carrots are in, bring the soup to the boil before lowering the heat. After 20 minutes, check that the vegetables are tender and the meatballs are cooked through.

Cabbage texture

Shredded cabbage softens as it simmers but should still have some shape after 20 minutes. Cut or shred it evenly so the pieces cook at a similar pace.

For softer cabbage, continue simmering briefly and check again; for more bite, avoid extending the cooking time unnecessarily.

Serving the soup

Crusty bread is the suggested accompaniment and is useful for soaking up the broth. Serve the soup hot, with extra seasoning available at the table.

A simple side salad can add freshness alongside this filling bowl.

Recipe notes & tips

• Keep the meatballs a similar size so they cook evenly.
• Use low-sodium stock and taste before adding extra salt.
• Brown the meatballs on all sides before adding the stock and vegetables.
• Cut the carrots into evenly sized pieces for consistent tenderness.
• Check a meatball is cooked through before serving.
• Serve the soup as soon as the vegetables reach your preferred texture.

Variations

• Choose turkey: Use turkey mince instead of beef for a milder flavour.
• Add more vegetables: Stir in extra carrots or cabbage, allowing time for them to soften.
• Use fresh herbs: Replace the dried herbs with chopped fresh herbs, adding them near the end.
• Increase the garlic: Add another clove if you prefer a stronger garlic flavour.
• Serve with grains: Spoon the soup over cooked rice for a more substantial bowl.

Common mistakes to avoid

• Dense meatballs: Mix the meat only until the seasonings are evenly distributed.
• Crowded browning: Brown the meatballs in batches if they cannot sit in a single layer.
• Uneven vegetables: Dice the carrots consistently so some pieces do not stay firm while others soften.
• Overcooked cabbage: Check its texture after the 20-minute simmer and avoid cooking longer than needed.
• Under-seasoned broth: Taste near the end and adjust the salt and pepper before serving.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot throughout; add a little stock or water if the soup has thickened.

Frequently asked questions