Easy Cabbage Meatball Soup
User Reviews
4.8
24 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Servings
4 servings
-
Calories
881 kcal
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Course
Main Course, Soup
-
Cuisine
Greek, International
Easy Cabbage Meatball Soup
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Tasty and nutritious cabbage meatball soup with tomato, lemon, fresh herbs and rice!
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Ingredients
For The Meatballs:
- 500 grams (17.6 ounce) ground beef or pork or half and half
- 80 grams (2.8 ounce) ripe tomato
- 1 egg yolk
- 4 tablespoons extra virgin olive oil
- 1 garlic clove minced or pressed
- 50 grams (½ medium-sized) onion minced
- 50 grams (4 tablespoons) short-grain rice
- 1½ tablespoons parsley minced
- 1½ tablespoons Dill minced
- ⅔ teaspoon mint minced
- 1 teaspoon sweet paprika
- ½ teaspoon thyme
- ⅔ teaspoon salt
- ⅓ teaspoon ground pepper
For The Soup:
- 10 tablespoons extra virgin olive oil
- 450 grams (15.8 ounces) ripe tomatoes chopped/diced
- 2 garlic cloves finely chopped
- 2 teaspoons tomato paste
- 10 tabelspoons tomato sauce (tomato passata)
- 8 cups hot water or stock (either vegetable, beef, or chicken stock)
- 1 bay leaf
- 100 grams (1 small) green bell pepper diced
- 70 grams (2.4 ounces) celery stacks including the leaves chopped
- 450 grams (15.8 ounces) white cabbage shredded
- 100 grams (9 tablespoons) short-grain rice rinsed
- 2 tablespoons parsley minced
- 1½ tablespoons Dill minced
- 6 tablespoons lemon juice fresh
- extra lemon to serve with
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Instructions
Prepare The Meatballs:
- NOTE: You may prepare the meatballs ahead of time and keep them in the fridge for up to 3 days until you are ready to make the soup.
- Add all of the ingredients for the meatballs in a mixing bowl and knead to combine thoroughly.
- Shape into 12, round meatballs. About 60 grams each. Place on a dish and refrigerate for at least 1 hour to get firm.
Prepare The Soup:
- Heat 5 tablespoons extra virgin olive oil in a large cooking pot over high heat.
- Add the diced tomatoes and the garlic.
- Cook for 2 minutes.
- Add the tomato paste and tomato sauce. Season with salt. Cook for 2 minutes more stirring with a wooden spoon.
- Pour in the hot water or stock. Add the bay leaf and bring to a hard boil.
- Add the meatballs in one at a time. Dip them in with a spoon and wait 30 seconds before adding the next meatball for the temperature to rise to a boil again.
- Cook over medium heat for 20 minutes leaving the lid of the cooking pot slightly open on the side.
- Add the shredded cabbage, the celery, and the bell pepper. Continue cooking for 10 minutes.
- Add the rice and remaining 5 tablespoons of olive oil and cook for 20-25 minutes or until the rice is cooked.
- Add the parsley, dill, and lemon juice. Cook for a minute and then turn the heat off.
- Let the soup sit for 30 minutes on the warm stove to thicken. If you leave it for up to 1 hour it will get even better.
- Serve with extra lemon squeezed on top, freshly ground pepper, or even cayenne pepper.
Nutrition Information
Show Details
Serving
1g
Calories
881kcal
(44%)
Carbohydrates
48g
(16%)
Protein
32g
(64%)
Fat
64g
(98%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
6g
Monounsaturated Fat
42g
Trans Fat
1g
Cholesterol
130mg
(43%)
Sodium
554mg
(23%)
Potassium
1155mg
(33%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
2088IU
(42%)
Vitamin C
96mg
(107%)
Calcium
109mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 881 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 881kcal | 44% |
| Carbohydrates | 48g | 16% |
| Protein | 32g | 64% |
| Fat | 64g | 98% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 42g | 210% |
| Trans Fat | 1g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 554mg | 23% |
| Potassium | 1155mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 2088IU | 42% |
| Vitamin C | 96mg | 107% |
| Calcium | 109mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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