Hearty Meatball and Cabbage Soup: A Comforting Classic for Cozy Nights

There’s something timeless and soothing about a big bowl of hot, savory soup on a chilly evening. Whether you’re curled up by the fireplace or gathering around the dinner table after a long day, Hearty Meatball and Cabbage Soup is the kind of meal that fills your belly and warms your soul.

This dish was inspired by my grandmother’s old-world recipes, where simple ingredients came together in magical ways. She would simmer cabbage, ground meat, and a handful of spices to make a rustic soup that tasted like home. Over time, I added my own twist—tender meatballs infused with herbs and garlic—to turn a humble cabbage soup into something even more satisfying.

If you’re looking for a wholesome, easy-to-make soup that will feed a crowd, reheat beautifully, and taste even better the next day, this recipe is your perfect go-to.

Why You’ll Love This Meatball and Cabbage Soup

This isn’t your average cabbage soup. Here’s what sets this recipe apart:

• Flavorful homemade meatballs that are juicy and tender, not dry or bland.

• A rich broth made from tomatoes, garlic, and herbs that simmer together for depth and complexity.

• Hearty cabbage that becomes sweet and soft as it cooks, balancing out the richness of the meat.

• Nutritious and filling, packed with protein and fiber, without feeling heavy.

• Perfect for meal prep and freezer-friendly, making it ideal for busy families or solo cooks.

Ingredients You’ll Need

To make this cozy pot of soup, you’ll need a mix of pantry staples and fresh produce. Here’s the full list:

For the Meatballs:

• 1 pound ground beef (or a mix of beef and pork)

• 1/3 cup breadcrumbs

• 1 egg

• 2 garlic cloves, minced

• 1 tablespoon chopped fresh parsley (or 1 tsp dried)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• Optional: 1/4 teaspoon crushed red pepper flakes for a little heat

For the Soup:

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 carrots, peeled and sliced

• 2 celery stalks, sliced

• 3 garlic cloves, minced

• 1/2 head of green cabbage, chopped (about 4 cups)

• 1 (14.5 oz) can diced tomatoes

• 6 cups beef or chicken broth

• 1 teaspoon dried thyme

• 1 teaspoon paprika

• Salt and pepper to taste

• 1 bay leaf

• Optional: chopped fresh dill or parsley for garnish

Step-by-Step Instructions

1. Prepare the Meatballs

In a large bowl, combine the ground beef, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix just until combined—overmixing can make the meatballs tough. Using your hands or a small scoop, form into meatballs about 1 inch in diameter.

You should get around 20 to 24 small meatballs. Set them aside on a plate while you prepare the base of the soup.

2. Brown the Meatballs (Optional But Recommended)

In a large soup pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Working in batches, brown the meatballs on all sides. This step adds extra flavor through caramelization, though it’s not required if you’re short on time.

Once browned (they don’t need to be fully cooked through), remove them from the pot and set aside.

3. Sauté the Vegetables

In the same pot, add a bit more olive oil if needed. Sauté the diced onion, carrots, and celery until softened—about 5 minutes. Add the garlic and cook for another minute until fragrant.

4. Build the Soup Base

Add the chopped cabbage to the pot and stir to combine. Pour in the diced tomatoes (with juice), broth, thyme, paprika, bay leaf, and a generous pinch of salt and pepper.

Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes.

5. Add the Meatballs

Gently return the meatballs to the pot. Simmer everything together for another 20–25 minutes, or until the meatballs are fully cooked and the cabbage is tender.

Taste and adjust seasoning as needed. If you like a richer broth, let the soup simmer uncovered a bit longer to reduce slightly.

6. Garnish and Serve

Remove the bay leaf before serving. Ladle the soup into bowls and top with freshly chopped parsley or dill for a fresh, herbal finish.

Serving Suggestions

This Hearty Meatball and Cabbage Soup is a meal on its own, but it pairs wonderfully with a few simple sides:

• Crusty bread or a rustic sourdough loaf for dunking

• A light green salad with a tangy vinaigrette to balance the savory flavors

• Mashed potatoes or a scoop of rice if you want to bulk it up even more

• Pickled vegetables on the side for a little contrast and brightness

Tips for Success

• Don’t overmix the meatballs. Mix until the ingredients are just incorporated to keep them tender.

• Chop cabbage into medium-sized pieces. Too small and it disappears, too big and it’s hard to eat.

• Customize the seasoning. Add smoked paprika for a deeper flavor, or use Italian herbs if that’s what you have on hand.

• Make it low-carb. Skip the breadcrumbs and add an extra egg to bind the meatballs.

• Want a thicker soup? Add a peeled, diced potato or a small handful of barley to cook along with the soup.

Storing and Reheating

One of the best things about this soup is how well it stores:

• Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen over time.

• Freezer: Freeze in single-serve portions or larger batches for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheat: Gently warm on the stovetop or microwave until heated through.

Variations and Add-Ins

Feel free to make this soup your own. Here are a few creative ideas:

• Spicy Kick: Add a spoonful of harissa paste or red pepper flakes.

• Vegetable Boost: Throw in zucchini, bell peppers, or spinach near the end of cooking.

• Different Protein: Try ground turkey or chicken for a lighter version.

• Grain Add-In: Brown rice, barley, or farro add texture and make the soup even more filling.

Nutritional Benefits

Not only is this soup delicious, it’s also packed with nutrients:

• Cabbage is a great source of vitamins C and K, plus fiber for digestive health.

• Lean ground beef provides protein and essential minerals like iron and zinc.

• Carrots and celery bring beta-carotene and antioxidants to the bowl.

• Homemade meatballs let you control the sodium and fat content.

It’s a soup you can feel good about serving to your whole family.

Perfect for All Occasions

Whether you’re feeding a family, meal prepping for the week, or bringing comfort food to a friend in need, this Hearty Meatball and Cabbage Soup hits all the right notes.

It’s especially fitting for:

• Cold-weather dinners when you need something warming and sustaining

• Post-holiday detox meals with whole ingredients

• Busy weeknights with a quick meal that keeps on giving

• Leftover transformations—just serve over mashed potatoes or add a fried egg on top

• Print

  Hearty Meatball and Cabbage Soup: A Comforting Classic for Cozy Nights

  

  Print Recipe

  There’s nothing quite like a warm bowl of homemade soup on a chilly day. This hearty meatball and cabbage soup combines juicy, flavorful meatballs with tender cabbage and vegetables in a rich tomato-based broth. It’s satisfying, easy to make, and perfect for cozy nights or make-ahead meals.

  • Author: JACK STONE
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x

  Ingredients

  Scale 1x2x3x

  For the Meatballs:

  • 1 lb ground beef (or a mix of beef and pork)

  • 1/3 cup breadcrumbs

  • 1 egg

  • 2 garlic cloves, minced

  • 1 tbsp chopped fresh parsley (or 1 tsp dried)

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/4 tsp crushed red pepper flakes (optional)

  For the Soup:

  • 1 tbsp olive oil

  • 1 medium onion, diced

  • 2 carrots, peeled and sliced

  • 2 celery stalks, sliced

  • 3 garlic cloves, minced

  • 1/2 head green cabbage, chopped (about 4 cups)

  • 1 (14.5 oz) can diced tomatoes

  • 6 cups beef or chicken broth

  • 1 tsp dried thyme

  • 1 tsp paprika

  • Salt and pepper to taste

  • 1 bay leaf

  • Fresh dill or parsley, for garnish (optional)

  Instructions

  • In a large bowl, combine ground beef, breadcrumbs, egg, garlic, parsley, salt, pepper, and red pepper flakes if using. Mix gently until just combined. Form into 1-inch meatballs (about 20–24 pieces).

  • In a large soup pot or Dutch oven, heat olive oil over medium heat. Add meatballs in batches and brown on all sides. Remove and set aside.

  • In the same pot, add more oil if needed. Sauté onion, carrots, and celery until softened (about 5 minutes). Add garlic and cook another minute.

  • Add cabbage and stir. Pour in diced tomatoes (with juice), broth, thyme, paprika, bay leaf, and season with salt and pepper. Bring to a boil.

  • Reduce heat to medium-low. Simmer for 10 minutes. Add browned meatballs to the pot. Continue simmering for 20–25 minutes until meatballs are fully cooked and cabbage is tender.

  • Taste and adjust seasoning. Remove bay leaf before serving. Garnish with fresh dill or parsley if desired.

  Notes

  • Browning the meatballs adds extra flavor but can be skipped to save time.

  • Use ground turkey or chicken for a lighter version.

  • Add potatoes, rice, or barley to make the soup even heartier.

  • This soup freezes well and tastes even better the next day.