Cabbage and Meatball Soup
User Reviews
5.0
3 reviews
Excellent
Cabbage and Meatball Soup
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This loaded cabbage and meatball soup is hearty and satisfying, packed with veggies and beans, and cooked in just one pot.
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Ingredients
Soup:
- 1 tablespoon olive oil
- 3.5 oz Bacon 100 g
- 1 medium onion
- 1 large carrot
- 2-3 celery stalks depending on size (or about 50 g/ 1.7 oz celeriac)
- 1 small leek
- 1 small red bell pepper
- ½ tablespoon sweet paprika powder
- 6 ½ cups chicken stock or beef stock, 1 ½ liter
- 1 can diced tomatoes 400 g/ 14 oz
- 1 teaspoon sugar
- 1 tablespoon thyme
- 9 oz white cabbage 250 g, Note 1
- 1 can beans any kind you like, 400 g/ 14 oz
- 1-2 teaspoons red wine vinegar
- Fine sea salt and ground black pepper
Meatballs:
- 1 lb lean ground beef 450 g, Note 2
- 1 small onion
- 1 large garlic clove
- 1 egg
- 4 tablespoons dried breadcrumbs
- 2 tablespoons parsley chopped, or frozen parsley
- 1 teaspoon fine sea salt less if using table salt
- generously freshly ground black pepper
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Instructions
- Chop: Cut the bacon into small cubes. Chop the onion finely. Set both aside in a small bowl.3.5 oz bacon/ 100 g
- Chop the carrot, celery stalks or celeriac, leek, and pepper into small cubes. Set aside in another bowl.1 medium onion + 1 large carrot + 2-3 celery stalks + 1 small leek + 1 small red bell pepper
- Slice the cabbage very finely or chop it into small pieces. Set aside in another bowl.9 oz white cabbage/ 250 g
Meatballs:
- Combine: Chop the onion very finely. Combine the ground beef with the onion, grated garlic clove, egg, breadcrumbs, parsley, salt, and pepper. Mix very well with your hands.1 small onion + 1 lb lean ground beef/ 450 g + 1 large garlic clove + 1 egg + 4 tablespoons dried breadcrumbs + 2 tablespoons parsley + 1 teaspoon fine sea salt + generously freshly ground black pepper
- Shape meatballs, about 30-35 walnut-sized meatballs. Set aside.
Soup:
- Saute: Heat the olive oil in a large, heavy-bottomed soup pot. Add the bacon and the onion and saute for about 3 minutes.1 tablespoon olive oil
- Add the carrot, celery, leek, and pepper, stir well and saute, stirring often, for about 5 more minutes. Add sweet paprika to the vegetables, and stir well for one minute.½ tablespoon sweet paprika powder
- Add the stock, tomatoes, sugar, thyme, one teaspoon salt, and ½ teaspoon freshly ground black pepper.6 ½ cups chicken stock/ 1½ liter + 1 can diced tomatoes + 1 teaspoon sugar + 1 tablespoon thyme + ½ teaspoon pepper
- Simmer soup: Stir well and bring to a boil. Turn the heat down to medium-low and simmer, covered, for about 10 minutes.
- Add cabbage and bring to a boil again. Simmer for 5 minutes, add the meatballs and drained black beans, and simmer for another 15 minutes or until the vegetables are tender and the meatballs are cooked through.1 can beans
- Adjust taste: Add 1 teaspoon red wine vinegar and more salt and pepper to taste. Add the remaining red wine vinegar according to your taste.1-2 teaspoons red wine vinegar + fine sea salt and ground black pepper
Notes
- green or sweetheart/ pointed cabbage.
- Substitute white cabbage with green or sweetheart/ pointed cabbage.
- Meatballs: You can make the meatballs using sausage meat. Remove the casings and form small meatballs.
Nutrition Information
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Serving
1/8 of the dish
Calories
395kcal
(20%)
Carbohydrates
27g
(9%)
Protein
33g
(66%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
10g
Cholesterol
97mg
(32%)
Sodium
1125mg
(47%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 1/8 of the dish | |
| Calories | 395kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 33g | 66% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 97mg | 32% |
| Sodium | 1125mg | 47% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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