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–+ servings
Sabrina Hermes

Cabbage and Meatball Soup: A Hearty, Healthy Recipe!

Cabbage and Meatball Soup is a hearty and healthy dish that combines flavorful meatballs with nutritious vegetables in a savory broth.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound ground beef or turkey
  • 1/2 cup uncooked rice
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 large carrot diced
  • 1 small head of cabbage chopped
  • 6 cups beef or vegetable broth
  • 1 can 14.5 ounces diced tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
  2. In a bowl, combine the ground beef or turkey, uncooked rice, oregano, paprika, salt, and pepper. Mix well and form into small meatballs, about 1 inch in diameter.
  3. Add the diced carrot and chopped cabbage to the pot with the sautéed onion and garlic. Stir to combine and cook for another 5 minutes until the vegetables begin to soften.
  4. Pour in the broth and diced tomatoes, then bring the mixture to a boil.
  5. Carefully add the meatballs to the boiling soup. Reduce the heat to low and let it simmer for about 25-30 minutes, or until the meatballs are cooked through and the rice is tender.
  6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 18gProtein: 22gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 600mgFiber: 2gSugar: 3g

Notes

  • For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño to the soup.
  • Substitute quinoa or barley for the rice for a different texture and flavor.

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