Cabbage soup with meatballs
WHAT YOU WILL NEED
From ingredients
6 products
SIMPLE PROCESS
Step by step recipe
The secret to this soup lies in the meatballs. A blend of beef and pork mince creates a juicy, tender texture. Don't overcook the cabbage — keep it slightly crisp for the best bite. Sautéed onion and carrot add depth to the broth. Add the meatballs to the boiling soup and simmer gently to keep them intact and succulent.
Prep the Vegetables
Peel 30 g (about ½ small) onion and 15 g (about 1 small) carrot. Finely chop the onion and grate the carrot on a coarse grater. Thinly shred 220 g (about 2.5 cups) of white cabbage.
Sauté Onion and Carrot
In a heavy-bottomed pot, heat 1 tablespoon of vegetable oil. Sauté the onion until translucent (2–3 minutes), then add the carrot and cook for another 2–3 minutes until soft.
Add Water and Cabbage
Pour in 1000 ml (about 4 cups) of water and bring to a boil. Add the shredded cabbage and salt to taste. Cook over medium heat for 20 minutes.
Shape the Meatballs
Mix 110 g (about 4 oz) beef mince with 110 g (about 4 oz) pork mince, season with salt and pepper. Knead well and roll into small balls about 1 inch in diameter.
Add Meatballs and Finish
Once the cabbage is tender, drop the meatballs into the soup. Bring to a boil, then reduce the heat to low and simmer for 10–15 minutes until fully cooked. Serve hot.
CHEF'S TIP
Use Fresh Mince
For juicy meatballs, mix equal parts fresh beef and pork mince. If the mince is too dry, add 1–2 tablespoons of cold water or milk.
Don't Overload with Spices
Salt and pepper are enough. A bay leaf and allspice in the broth enhance the flavor without masking the natural taste of the meat.
Shred Cabbage Finely
Thin slicing speeds up cooking and makes the soup more delicate. For older cabbage, remove the tough stems.
Sauté Vegetables Until Soft
Sautéing onion and carrot in a little oil gives the broth a beautiful golden color and a subtle sweetness.
SUBSTITUTIONS
Add your taste
- Replace Meat with Chicken Mince For a lighter version, use 220 g of chicken mince — calories drop to about 55 kcal per serving.
- Add Potatoes Dice 1–2 medium potatoes and cook them with the cabbage — the soup becomes thicker and more filling.
- Use Frozen Vegetables If fresh cabbage isn't available, use a frozen mix (cabbage, carrot, onion) — reduce cooking time to 20 minutes.
- Make an Onion-Free Version If you don't like onion, skip it and add a little garlic and fresh herbs to the broth for flavor.
HOW TO STORE
How to Store Cabbage Soup with Meatballs
Cool the soup to room temperature, then transfer to an airtight container. Refrigerate for up to 3 days. When reheating, avoid boiling vigorously to keep the meatballs intact. Freeze portions (broth with meatballs, without vegetables) for up to 2 months. Thaw in the fridge and add fresh vegetables when reheating.
GOOD TO KNOW