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Easy Cabbage Meatball Soup

Tasty and nutritious cabbage meatball soup with tomato, lemon, fresh herbs and rice!

Prep Time
20 mins
Cook Time
1 hr
Servings: 4 servings
Calories: 881 kcal
Course: Main Course , Soup
Cuisine: Greek , International

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

Instructions

Prepare The Meatballs:
    Cup of Yum
  1. 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.
  2. Add all of the ingredients for the meatballs in a mixing bowl and knead to combine thoroughly.
  3. 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:
  1. Heat 5 tablespoons extra virgin olive oil in a large cooking pot over high heat.
  2. Add the diced tomatoes and the garlic.
  3. Cook for 2 minutes.
  4. Add the tomato paste and tomato sauce. Season with salt. Cook for 2 minutes more stirring with a wooden spoon.
  5. Pour in the hot water or stock. Add the bay leaf and bring to a hard boil.
  6. 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.
  7. Cook over medium heat for 20 minutes leaving the lid of the cooking pot slightly open on the side.
  8. Add the shredded cabbage, the celery, and the bell pepper. Continue cooking for 10 minutes.
  9. Add the rice and remaining 5 tablespoons of olive oil and cook for 20-25 minutes or until the rice is cooked.
  10. Add the parsley, dill, and lemon juice. Cook for a minute and then turn the heat off.
  11. 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.
  12. Serve with extra lemon squeezed on top, freshly ground pepper, or even cayenne pepper.

Nutrition Information

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

% 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.