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5.0 from 3 votes

Cabbage and Meatball Soup

This loaded cabbage and meatball soup is hearty and satisfying, packed with veggies and beans, and cooked in just one pot.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 6 -8 servings
Calories: 395 kcal
Course: Soup
Cuisine: American

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

Instructions

    Cup of Yum
  1. Chop: Cut the bacon into small cubes. Chop the onion finely. Set both aside in a small bowl.3.5 oz bacon/ 100 g
  2. 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
  3. Slice the cabbage very finely or chop it into small pieces. Set aside in another bowl.9 oz white cabbage/ 250 g
Meatballs:
  1. 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
  2. Shape meatballs, about 30-35 walnut-sized meatballs. Set aside.
Soup:
  1. 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
  2. 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
  3. 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
  4. Simmer soup: Stir well and bring to a boil. Turn the heat down to medium-low and simmer, covered, for about 10 minutes.
  5. 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
  6. 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

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

% 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.