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Sicilian Meatball Soup with Cabbage
4.6 from 75 votes

Sicilian Meatball Soup with Cabbage

Sicilian Meatball Soup with Cabbage combines seasoned ground beef meatballs with a hearty broth featuring cabbage, tomatoes, and a mix of aromatic vegetables. The broth is enhanced with oregano, paprika, and optional red wine, creating a flavorful, rustic soup. The cabbage adds texture and mild sweetness, complementing the spiced meatballs and simmered vegetables.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 servings
Calories: 462 kcal
Course: Main Course
Cuisine: Italian

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:
    Cup of Yum
  1. 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.
  2. Form balls out of the meat mixture.
  3. 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.
  4. While the meatballs are cooking, start the soup in a separate pot.
Make the Soup:
  1. 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.
  2. 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). 
  3. Transfer the browned meat balls to the pot.
  4. 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.
  5. 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.
  6. Cover the pot and reduce the heat to medium-low (or a gentle simmer). Cook, covered for 30 to 40 minutes. 
  7. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 462

% 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.