Sicilian Meatball Soup with Cabbage
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
462 kcal
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Course
Main Course
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Cuisine
Italian
Sicilian Meatball Soup with Cabbage
Description
This soup starts with mixing ground beef, eggs, spices, and flour to form seasoned meatballs, which are browned for added flavor. Meanwhile, a broth is prepared by sautéing onion, carrots, and celery, then adding crushed tomatoes, chicken or other broth, spices including oregano and paprika, and optionally red wine. The browned meatballs are added to the simmering soup along with sliced cabbage and zucchini.
The final soup offers tender meatballs nestled in a savory and slightly tangy tomato broth, enriched by the cabbage's subtle sweetness and the depth from herbs and wine. It provides a satisfying combination of textures from the soft vegetables and hearty meatballs.
This soup can serve as a filling main course and reflects traditional Sicilian influences. The recipe notes suggest substituting ground turkey or sausages for the beef, and optionally adding pasta instead of cabbage to mirror traditional versions.
Ingredients
For the Meatballs:
- 2 pounds ground beef
- 2 egg lightly beaten
- 2 Tbsp raisins optional
- 1 tsp garlic powder
- ½ cup all-purpose flour gluten-free
- ½ cup Parmesan Cheese grated, optional
- 1/2 teaspoon salt
- 1 teaspoon oregano dried
- 1/2 teaspoon paprika
For the Soup:
- 1 Tbsp avocado oil
- 1 yellow onion diced
- 2 carrot chopped, large
- 2 celery chopped, stalks
- 4 cloves garlic minced
- 1 quart chicken beef or vegetable broth
- 1 crushed tomatoes 28-ounce can
- ½ cup red wine optional, full-bodied, such as Cabernet or Syrah
- Parmesan Cheese optional, rind
- 1 teaspoon oregano
- ¼ teaspoon paprika
- 1 bay leaf
- 2 teaspoons salt or to taste
- ½ cabbage core removed and discarded, sliced (OR 1 cup of uncooked macaroni/shell pasta, head
- 1 zucchini chopped
Instructions
Prepare the Meatballs:
- Add all of the ingredients for the meatballs to a large mixing bowl. Stir everything together well until all of the ingredients are combined. Note: I use my hands to squish everything together. If you own a stand mixer, you can also mix the meat in a stand mixer fitted with the paddle attachment.
- Form balls out of the meat mixture.
- Heat a large skillet over medium-high and add 1 to 2 tablespoons of avocado oil or olive oil. Once the skillet is hot, carefully place the meatballs on the hot surface and brown on two sides for 2 to 3 minutes each.
- While the meatballs are cooking, start the soup in a separate pot.
Make the Soup:
- Add the chopped onion, carrots, and celery to a large stock pot (I use my Dutch oven) with 1 tablespoon of avocado oil or olive oil and heat over medium-high heat.
- Allow the vegetables to cook, stirring occasionally, until they begin to soften, about 5 to 8 minutes (note: to speed up this process, sprinkle the vegetables with salt, stir well and cover the pot for a couple of minutes).
- Transfer the browned meat balls to the pot.
- Add in the remaining ingredients except for the zucchini and cabbage, and give everything a gentle stir. Cover the pot and bring the soup to a full boil.
- Once the soup reaches a boil, add the chopped zucchini and cabbage. Stir everything together, getting the cabbage to sink into the soup as best as possible.
- Cover the pot and reduce the heat to medium-low (or a gentle simmer). Cook, covered for 30 to 40 minutes.
- Serve soup in big bowls with rustic crusty bread, and enjoy!
Notes
- Substitute ground turkey, elk, or Italian sausage for ground beef as preferred.
- Use gluten-free or regular bread crumbs instead of flour if desired.
- Traditional Sicilian meatball soup often includes pasta; you can replace cabbage with macaroni or shell pasta and cook until al dente.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 462 kcal
% Daily Value*
| Serving | 1(of 6) | |
| Calories | 462kcal | 23% |
| Carbohydrates | 28g | 9% |
| Protein | 41g | 82% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 164mg | 55% |
| Sodium | 1173mg | 49% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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