Description

A comforting and hearty cabbage meatball soup made with tender frozen meatballs, fresh vegetables, and a flavorful broth. This easy-to-make soup combines cabbage, carrots, celery, and diced tomatoes with chilies for a mildly spicy kick. Perfect for a cozy meal, it simmers to perfection on the stovetop, offering a nutritious and filling option for any day.

Ingredients

Scale

Vegetables

1 medium yellow onion, diced
2 carrots, chopped
2 ribs celery, chopped
4 cups chopped green cabbage (about ¼ medium head)

Broth & Seasoning

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

Protein

16 to 20 ounces frozen meatballs (or cooked homemade meatballs)

Instructions

Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped carrot, and celery. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add Flour and Herbs: Stir in the all-purpose flour and dried oregano with the vegetables. Cook for an additional 1 minute to cook out the raw flour taste and to allow the flavors to meld.
Add Liquids and Produce: Pour in the beef or chicken broth, then add the chopped green cabbage and the diced tomatoes with their juices. Season with salt and black pepper. Stir well to combine all ingredients.
Add Meatballs: Stir in the frozen meatballs into the soup mixture, ensuring they are submerged in the broth.
Simmer the Soup: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer and cover the pot. Cook for 20 to 25 minutes, or until the cabbage and vegetables are tender, and meatballs are heated through.
Final Simmer and Rest: Uncover the pot and let the soup simmer for an additional 5 minutes to thicken slightly. Remove from heat and let the soup rest for 5 minutes before serving to allow flavors to settle.

Notes

You can substitute frozen meatballs with homemade cooked meatballs if preferred.
For a spicier soup, add extra diced tomatoes with chilies or a pinch of red pepper flakes.
Adjust salt and pepper according to taste, especially if using salted broth.
This soup can be stored in the refrigerator for up to 4 days and reheats well.
To make it gluten-free, use gluten-free flour or omit flour and use a cornstarch slurry to thicken if desired.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: cabbage meatball soup, meatball soup, hearty soup, comforting soup, cabbage soup, easy soup recipe, stovetop soup