Meatball Soup

Ingredients

• 454 g (1 pound)organic minced meat
• 1egg
• 15 ml (1 tablespoon)dried onion
• 15 ml (1 tablespoon)dried parsley
• 2.5 ml (1/2 teaspoon)dried oregano
• 2.5 ml (1/2 teaspoon)salt
• 1 mediumonion, diced
• 1 clovegarlic, minced
• 30 ml (2 tablespoons)olive oil
• 240 ml (1 cup)celery, mostly leaves, diced
• 8 large leavescabbage, shredded
• 1/2sweet pepper, diced
• 950 ml (4 cups)chicken broth
• 475 ml (2 cups)water
• to tastesea salt and freshly ground black pepper

Instructions

1. 1

   Shape meatballs

   Combine the minced meat, egg, dried onion, dried parsley, oregano and 1/2 teaspoon salt in a large bowl. Form the mixture into meatballs.

2. 2

   Heat the oil

   Warm the olive oil in a large stockpot.

3. 3

   Soften onion

   Add the diced onion and sauté until it just begins to wilt.

4. 4

   Cook the garlic

   Stir in the minced garlic and sauté for one more minute.

5. 5

   Add greens

   Add the diced celery and shredded cabbage, then sauté for two minutes.

6. 6

   Add pepper

   Stir in the diced sweet pepper and sauté for one minute.

7. 7

   Pour in liquid

   Add the chicken broth and water.

8. 8

   Start simmering

   Bring the soup to just below boiling, then lower the heat to a simmer.

9. 9

   Add meatballs

   Gently lower the meatballs into the soup.

10. 10

    Cook through

    Simmer for 20 minutes, or until the meatballs are cooked through.

11. 11

    Season and serve

    Season with sea salt and freshly ground black pepper to taste, then serve.

What is meatball soup?

Meatball soup is a broad home-cooking tradition rather than one single regional recipe: seasoned meatballs are cooked in broth, often alongside vegetables. This version keeps the broth light and uses cabbage, celery and sweet pepper for its vegetable base.

The meatballs cook directly in the soup, so their seasoning becomes part of the broth. Adding them after the vegetables and liquid are in place also helps keep them intact as they cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 24g protein, 12g carbs, 24g fat.

The minced meat and egg contribute most of the protein, while the meat and olive oil provide much of the fat. The vegetables and small amount of dried seasoning contribute carbohydrates; the broth can be a significant source of sodium, depending on the brand. Pair a bowl with extra vegetables or a modest portion of bread to suit your appetite.

The meatball mixture

Meat choice: The recipe leaves the type of minced meat open, so beef, pork, lamb or a blend can be used. Choose a mince with enough fat to keep the meatballs tender, rather than an especially lean one.

Seasoning: Dried onion, parsley and oregano flavour the meat without adding extra preparation. Mix just until combined; working the mixture too much can make the meatballs dense.

Build the vegetable base

Onion and garlic: Sauté the onion until it starts to soften, then give the garlic just one minute. This short time lets the garlic release its aroma without letting it burn.

Cabbage and celery: The recipe calls for celery with mostly its greens and for shredded cabbage. Cut the cabbage into manageable strands so it softens evenly during the simmer.

Keep the simmer gentle

Heat level: Bring the broth just below boiling, then reduce the heat before adding the meatballs. A gentle simmer is less likely to break them apart than a vigorous boil.

Adding the meatballs: Lower them carefully into the soup rather than dropping them from a height. Once they are in, avoid unnecessary stirring while they begin to set.

Check the texture and doneness

Vegetables: The brief sauté starts softening the vegetables, while the simmer finishes cooking them. For firmer cabbage, check the soup near the end of the 20-minute cooking period.

Meatballs: Cook for 20 minutes or until the meatballs are cooked through. If unsure, cut one open to check the centre rather than relying on colour alone.

Make it a meal

This soup can be served on its own or with bread for dipping. A simple side salad or extra vegetables can round out the meal without competing with the broth.

For serving, ladle some cabbage and celery into each bowl along with the meatballs, then add enough broth to bring everything together.

Recipe notes & tips

• Dice the onion and pepper evenly so they soften at a similar pace.
• Use a large stockpot with enough room to add the meatballs without packing them tightly.
• Shape the meatballs to a similar size so they finish cooking at about the same time.
• Keep the soup at a gentle simmer rather than letting it boil hard.
• Taste the broth before adding extra salt, especially if the chicken broth is already salted.

Variations

• Use another mince: Swap in pork, lamb or a blend while keeping the same meatball seasonings.
• Add herbs: Finish with chopped fresh parsley for a brighter herbal note.
• Change the cabbage: Use savoy or green cabbage, shredded into similar-sized pieces.
• Make it heartier: Add cooked rice to the bowls when serving.
• Add heat: Stir a pinch of chilli flakes into the broth to give it a gentle kick.

Common mistakes to avoid

• Overmixing the meat: It can make the meatballs firm; combine the ingredients only until evenly mixed.
• Boiling vigorously: The bubbles can break up the meatballs; reduce the heat to a gentle simmer.
• Crowding the pot: Tightly packed meatballs are harder to lower in carefully; use a roomy stockpot.
• Burning the garlic: It can taste bitter; add it after the onion and sauté for just one minute.
• Guessing doneness: Cooking time can vary with meatball size; check that a meatball is cooked through at the centre.

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 splash of water or broth if the soup has thickened.

Frequently asked questions