Cabbage And Meatball Soup Recipe

Name: Cabbage And Meatball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 tablespoon unsalted butter; 1/2 large onion, diced (about 1 cup); 1 large carrot, diced; 2 small celery stalks, diced; 1 pinch Kosher salt, as needed; 2 cloves garlic, minced, divided; 5 cups low-sodium chicken or turkey broth (raise up to 6 cups if too thick); 1/2 small green cabbage, thick core removed and sliced into narrow strips; 1 small bay leaf; 1 pinch dried thyme leaves; 1 pinch freshly ground pepper; 8 ounces ground, lean beef sirloin or ground veal; 1/8 teaspoon ground allspice; 1/2 teaspoon dried dillweed; 1/4 cup fresh, soft bread crumbs; 3 tablespoons cream, up to 4 tablespoons if it feels dry; 1 handful Rye bread croutons, to top; 1 handful Fresh parsley, chopped, to top

Servings: persons

1 tablespoon olive oil
1/2 tablespoon unsalted butter
1/2 large onion, diced (about 1 cup)
1 large carrot, diced
2 small celery stalks, diced
1 pinch Kosher salt, as needed
2 cloves garlic, minced, divided
5 cups low-sodium chicken or turkey broth (raise up to 6 cups if too thick)
1/2 small green cabbage, thick core removed and sliced into narrow strips
1 small bay leaf
1 pinch dried thyme leaves
1 pinch freshly ground pepper
8 ounces ground, lean beef sirloin or ground veal
1/8 teaspoon ground allspice
1/2 teaspoon dried dillweed
1/4 cup fresh, soft bread crumbs
3 tablespoons cream, up to 4 tablespoons if it feels dry
1 handful Rye bread croutons, to top
1 handful Fresh parsley, chopped, to top

1
Heat the oil and butter in a 4-quart soup pot or Dutch oven over medium heat. Add the onion, carrot, and celery with a large pinch of salt, and stir. Cook until the vegetables have softened and browned just a little at the edges. Add about 2/3 of the minced garlic (reserve the remainder for the meatballs). Cook and stir until the garlic is fragrant. Add 5 cups of stock and raise the heat to bring the liquid to a brisk simmer. Drop the sliced cabbage into the pot with the bay leaf and thyme. Lower the heat and simmer the soup, with the pot lid ajar, until the vegetables are just tender.
2
While the soup simmers, make the meatball mixture: In a medium bowl gently combine the ground meat, remaining 1/3 of garlic, allspice, dillweed, a good pinch of salt and several grinds of pepper, the breadcrumbs, and 3 tablespoons of cream. Mix together thoroughly and add another tablespoon of cream if the mixture seems dry. Scoop the meat into meatballs with a small dessert spoon and roll them in your moistened hands. Place on a dinner plate as you finish each one; you should have about 18 small meatballs.
3
Check the soup pot and add the remaining cup of broth if you think the soup is too thick. Keep the soup at a gentle simmer as you add the meatballs to the pot. Let the meatballs cook in the soup for about 8 to 10 minutes, or until cooked through. Stir the pot gently and do not boil the mixture or the meatballs will fall apart. Adjust the seasoning with salt and pepper and serve with a sprinkle of fresh parsley and rye bread croutons.

786

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 tablespoon unsalted butter, 1/2 large onion, diced (about 1 cup), 1 large carrot, diced, and more.

Yes, Cabbage And Meatball Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cabbage And Meatball Soup

How did you like this recipe?

Frequently Asked Questions