Dinner

Cabbage Meatball Soup Recipe

Bynova cole February 22, 2026February 22, 2026

Introduction

This hearty Cabbage Meatball Soup is a comforting meal perfect for chilly days. Packed with tender meatballs, fresh vegetables, and a flavorful broth, it’s both satisfying and easy to prepare.

A white bowl with blue stripes around the rim is filled with soup containing three brown meatballs resting on a mix of chunky vegetables including orange carrots, green celery, red tomatoes, and pale cabbage pieces, all immersed in a light brown broth. A silver spoon is placed inside the bowl on the right side. In the background, there is another similar white bowl with blue stripes, also filled with the same soup, and to the left, a white bowl filled with slices of light tan bread with a white cloth underneath. The bowls and bread sit on a wooden board over 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 carrots, and celery. Cook for 4 to 5 minutes, until the vegetables start to soften. Stir in the flour and dried oregano, cooking for another minute to combine flavors.
Step 2: Pour in the broth, then add the chopped cabbage, diced tomatoes with their juices, salt, and black pepper. Stir in the frozen meatballs. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20 to 25 minutes, until the cabbage is tender. Uncover and simmer for 5 more minutes. Let the soup rest for 5 minutes before serving.

Tips & Variations

Use homemade meatballs for a fresher taste or substitute with Italian sausage for a spicier version.
Add a splash of lemon juice or vinegar at the end to brighten the flavors.
For a thicker soup, increase the flour slightly or let it simmer uncovered longer.
Swap green cabbage for savoy or napa cabbage for a different texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The soup may thicken when chilled; add a splash of broth or water when reheating to adjust consistency.

How to Serve

Two white bowls of meatball soup sit on a wooden board over a white marbled surface. Each bowl holds a broth filled with four brown meatballs, diced orange carrots, green celery, white onions, red bell peppers, and bits of cabbage, all floating in a clear brown broth with small green herb pieces on top. Next to the bowls is a white dish with sliced toasted bread and a green leafy herb garnish. A metal spoon rests inside the bottom bowl. The scene looks fresh and comforting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, fresh or homemade cooked meatballs work well. Just add them in during the last few minutes of simmering to warm through without overcooking.

Is this soup freezer friendly?

Absolutely. Allow the soup to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

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