Dinner

Cabbage Meatball Soup Recipe

Name: Cabbage Meatball Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 medium yellow onion, diced; 2 carrots, chopped; 2 ribs celery, chopped; 4 cups chopped green cabbage (about ¼ medium head); 1 tablespoon olive oil; 1 tablespoon all-purpose flour; 1 teaspoon dried oregano; 6 cups beef broth (or chicken broth); 1 (10 ounce) can diced tomatoes with chilies (such as Rotel, with juices); ¼ teaspoon salt (more to taste); ¼ teaspoon black pepper; 16 to 20 ounces frozen meatballs (or cooked homemade meatballs)

ByIsabella Vance February 20, 2026February 20, 2026

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Introduction

This hearty Cabbage Meatball Soup combines tender meatballs with fresh vegetables in a flavorful broth, making it a comforting and satisfying meal. It’s easy to prepare and perfect for a cozy dinner on cooler days.

A white bowl with blue stripes around the rim is filled with meatball soup showing four brown meatballs sitting in a light brown broth. Floating in the broth are chunks of orange carrots, green celery, white cabbage, and red tomato pieces, creating a colorful mix. A silver spoon rests on the right side inside the bowl, partially submerged. In the background, there is another similar bowl of soup and a white bowl with slices of light brown bread lined with a white cloth. The setting is on a wooden board placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
2 carrots, chopped
2 ribs celery, chopped
1 tablespoon all-purpose flour
1 teaspoon dried oregano
6 cups beef broth (or chicken broth)
4 cups chopped green cabbage (about ¼ medium head)
1 (10 ounce) can diced tomatoes with chilies (such as Rotel, with juices)
¼ teaspoon salt (more to taste)
¼ teaspoon black pepper
16 to 20 ounces frozen meatballs (or cooked homemade meatballs)

Instructions

Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrot, and chopped celery. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables start to soften. Stir in the flour and dried oregano, cooking for 1 minute more to remove the raw flour taste.
Step 2: Pour in the broth, then add the chopped cabbage, diced tomatoes with chilies (including the juices), salt, and black pepper. Stir to combine. Add the frozen meatballs to the soup.
Step 3: Bring the soup to a boil, then reduce the heat to low to simmer. Cover and cook for 20 to 25 minutes, or until the cabbage is tender and the meatballs are heated through. Remove the lid and simmer for an additional 5 minutes to slightly thicken the soup. Let the soup rest for 5 minutes before serving.

Tips & Variations

For a spicier kick, add a pinch of red pepper flakes when adding the tomatoes.
Use homemade meatballs for a fresher taste and better texture.
If you prefer a thicker soup, add an extra tablespoon of flour when sautéing the vegetables.
Swap green cabbage for savoy or napa cabbage for a gentler flavor and softer texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.