Description

This Easy Cabbage Meatball Soup is a hearty and comforting dish featuring tender homemade beef meatballs simmered in a flavorful tomato and vegetable broth with cabbage, bell pepper, celery, and short-grain rice. Infused with fresh herbs like parsley, dill, and mint, and brightened with lemon juice, this soup delivers a perfect balance of warmth and freshness. It’s an excellent meal for cooler days and can be prepared ahead for convenience.

Ingredients

For the Meatballs

500 grams (17.6 ounces) ground beef
80 grams (2.8 ounces) ripe tomato, finely chopped
1 egg yolk
4 tablespoons extra virgin olive oil
1 garlic clove, minced or pressed
50 grams (½ medium) 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, divided
450 grams (15.8 ounces) ripe tomatoes, chopped/diced
2 garlic cloves, finely chopped
2 teaspoons tomato paste
10 tablespoons tomato sauce (tomato passata)
8 cups hot water or stock (vegetable, beef, or chicken)
1 bay leaf
100 grams (1 small) green bell pepper, diced
70 grams (2.4 ounces) celery stalks including 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 fresh lemon juice
Extra lemon for serving

Instructions

Prepare The Meatballs: In a mixing bowl, combine all meatball ingredients thoroughly by kneading the mixture. Shape into 12 round meatballs, approximately 60 grams each. Place them on a dish and refrigerate for at least 1 hour to firm up. Note: You can prepare the meatballs up to 3 days in advance and store them in the fridge until ready to use.
Heat Olive Oil: In a large cooking pot, heat 5 tablespoons of extra virgin olive oil over high heat.
Sauté Tomatoes and Garlic: Add the diced tomatoes and chopped garlic to the hot oil. Cook for about 2 minutes to release flavors.
Add Tomato Paste and Sauce: Stir in the tomato paste and tomato passata. Season with salt and continue cooking for another 2 minutes, stirring constantly with a wooden spoon.
Pour in Liquid and Add Bay Leaf: Add the hot water or stock and the bay leaf. Bring the mixture to a vigorous boil.
Add Meatballs: Add the meatballs one at a time by dipping them into the boiling soup with a spoon. Wait 30 seconds between each addition to allow the temperature to return to a boil.
Simmer Meatballs: Reduce heat to medium. Cook the meatballs uncovered but with the lid slightly ajar for 20 minutes to ensure they cook through.
Add Vegetables: Stir in the shredded cabbage, chopped celery, and diced green bell pepper. Season with salt and ground pepper. Continue cooking for 10 minutes.
Add Rice and Olive Oil: Add the rinsed short-grain rice and remaining 5 tablespoons of olive oil. Cook for 20-25 minutes or until the rice is tender and fully cooked.
Add Herbs and Lemon Juice: Stir in fresh parsley, dill, and lemon juice. Cook for an additional minute, then turn off the heat.
Let Soup Thicken: Allow the soup to sit on the warm stove for 30 minutes to thicken. For enhanced flavor, you can let it sit up to 1 hour.
Serve: Serve the soup hot with extra lemon wedges for squeezing on top, freshly ground pepper, or optional cayenne pepper for a spicy kick.

Notes

You can prepare the meatballs in advance and refrigerate them for up to 3 days before cooking the soup.
Use short-grain rice for best texture as it absorbs flavor and thickens the soup well.
If desired, substitute the stock with vegetable, beef, or chicken stock according to your preference.
Adjust salt and pepper seasoning to taste especially after adding the rice and vegetables.
Adding lemon juice at the end brightens the flavors and balances the richness of meatballs.
Leftovers taste better the next day as the flavors deepen.