Cabbage Roll Meatball Soup Recipe

Cabbage Roll Meatball Soup

This comforting cabbage roll meatball soup brings all the flavors of traditional cabbage rolls into one easy, hearty bowl. With tender meatballs, soft cabbage, and a rich tomato broth, this soup is perfect for weeknight dinners and tastes even better as leftovers.

Ingredients

• 1 pound ground beef
• 1/2 cup uncooked rice
• 1 onion, finely diced
• 1 egg
• Salt and pepper to taste
• 1 small head of cabbage, chopped
• 1 can crushed tomatoes (28 ounces)
• 6 cups beef broth
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 bay leaf

Instructions

1. In a bowl, combine ground beef, uncooked rice, half the diced onion, egg, salt, and pepper. Mix gently and form into meatballs about 1 inch in diameter.
2. Heat olive oil in a large pot over medium-high heat. Brown the meatballs on all sides, about 5 minutes total. Remove and set aside.
3. In the same pot, sauté the remaining onion and garlic until softened, about 2 minutes.
4. Stir in tomato paste and paprika, cook for 1 minute.
5. Add chopped cabbage and cook for 3 minutes, stirring occasionally.
6. Pour in beef broth and crushed tomatoes. Add the browned meatballs and bay leaf.
7. Bring to a boil, then reduce heat and simmer for 30 to 35 minutes until the rice in the meatballs is cooked through.
8. Season with salt and pepper to taste. Remove bay leaf before serving.

Practical Tips

Make ahead: You can prepare the meatballs several hours or even a day in advance. Store them in the refrigerator on a plate covered with plastic wrap, then add them to the soup when you are ready to cook.

Rice texture: Using uncooked rice in the meatballs helps them stay tender and absorb the soup flavors as they cook. Do not rinse the rice before mixing it into the meat.

Cabbage choice: Green cabbage works best for this recipe, but red cabbage can also be used if you prefer. Chop it into bite-sized pieces so it cooks evenly throughout the simmering time.

How to Store

This soup keeps well in the refrigerator for up to 4 days in an airtight container. You can also freeze it for up to 3 months. Reheat gently on the stovetop over medium heat, adding a little extra broth if the soup has thickened too much.

Questions and Answers

Can I use ground turkey instead of beef? Yes, ground turkey works well as a leaner alternative. The cooking time remains the same, and the soup will have a slightly lighter flavor.

What if I do not have beef broth? Chicken broth or vegetable broth can substitute for beef broth. The soup will taste slightly different but will still be delicious and satisfying.

Why is the rice uncooked when added to the meatballs? Uncooked rice cooks perfectly during the 30 to 35 minute simmer time, absorbing the flavorful broth. This ensures the meatballs stay moist and tender throughout cooking.