Cozy Cabbage Meatball Soup: Your New Go-To Comfort!

Savor this hearty cabbage meatball soup featuring tender meatballs, savory vegetables like carrots and celery, and aromatic oregano for ultimate comfort.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8

Course: Main Course

Cuisine: American

Calories: 280

Ingredients Method Notes

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)

Method

Heat the olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook 4 to 5 minutes or until they start to soften. Stir in flour and oregano and cook for 1 minute more.
Add the broth, cabbage, tomatoes, salt, and pepper. Stir in the frozen meatballs.
Bring to a boil, reduce the heat to a simmer, and cook covered for 20 to 25 minutes or until the cabbage is tender. Uncover and simmer for 5 minutes more. Let it rest 5 minutes before serving.

Notes

- For the best flavor, use good quality beef broth. If using chicken broth, ensure it's a robust, savory variety.
- If you prefer a thicker soup, mash a portion of the cooked vegetables against the side of the pot before serving.
- To ensure the meatballs are cooked through and safe to eat, they should reach an internal temperature of 160°F (71°C) before serving.
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. It freezes well for up to 3 months; thaw overnight and reheat gently on the stovetop.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.