Cabbage Meatball Soup
This cabbage meatball soup is a wholesome, satisfying dish that's full of fresh vegetables and tender chicken meatballs.
Servings: 10
Ingredients
- 10 - 12 cups water
- 3 potatoes peeled and chopped (about 2 ½ cups)
- ½ cabbage head shredded
- ½ - 1 Tablespoon butter or oil (to saute veggies)
- 1 large onion chopped
- 2 carrots peeled and julienned or grated
- 2 celery stalks sliced
- 2-4 garlic cloves minced
- 2-3 tomatoes seeded and chopped (juice reserved)
- 2-3 mini bell peppers or ½ of a large bell pepper, julienned
Meatballs:
- 1 lb ground chicken or ground turkey, ground pork, ground beef
- ⅓ cup panko bread crumbs
- ¼-1/3 cup milk just enough to cover the breadcrumbs
- 1 ½ Tablespoons sour cream
- ½ small onion grated, or finely minced and sauteed until cooked through
- 1 garlic clove optional (grated with the onion or minced)(you can use ½ teaspoon of garlic powder instead)
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dry herbs and spices
To Serve:
- 1 Tablespoon fresh herbs minced (dill, parsley, green onions)
- sour cream to serve with the soup, optional
Instructions
- Prep the veggies: Shred cabbage, chop potatoes, dice onions, slice celery, cut carrots and bell peppers into matchsticks, and dice tomatoes (reserve juice).
- Make meatballs: In a bowl, mix ground meat with meatball ingredients. Form into meatballs. (Can prep ahead or while veggies cook.)
- Cook aromatics: Heat butter or oil in a large pot over medium heat. Add onions, carrots, and celery. Season with salt and pepper. Sauté 6-8 minutes until tender.
- Add peppers, tomatoes, and garlic: Stir in bell peppers, tomatoes (with juice), and garlic. Season and cook 5 minutes.
- Add water and bring to a boil: Pour in water, bring to a boil. Season broth to taste and add bay leaves (optional).
- Simmer potatoes: Add potatoes and simmer for 5 minutes.
- Add cabbage and meatballs: Stir in shredded cabbage and meatballs. Simmer 5-10 minutes until meatballs are cooked and vegetables are tender.
- Serve: Garnish with fresh herbs (dill, parsley, or green onions). Optional: Serve with a dollop of sour cream.
Notes
- Meatball Variations: Feel free to use ground turkey, pork, or beef in place of the ground chicken for a different flavor and texture.
- Adjust Broth and Veggies: For a more brothy soup, add more water. If you prefer a heartier, thicker soup, use more veggies and less water.
- Tomato Substitutes: Fresh tomatoes are the best for the soup, but if you're in a pinch, canned diced tomatoes, tomato sauce, or a bit of tomato paste can be used for a rich, tangy flavor. Adjust the amount based on your preference.
- Make-Ahead Tip: You can prep the meatballs and vegetables in advance to save time when you're ready to cook.
- Storage: Leftovers can be stored in an airtight container in the fridge for 3-5 days.
