Name: Hearty Cabbage and Meatball Soup with Tomato & Lemon
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 500 g ground beef or pork or half and half; 80 g ripe tomato; 1 egg yolk; 4 tbsp extra virgin olive oil; 1 clove garlic, minced or pressed; 50 g onion, minced; 50 g short-grain rice; 1 ½ tbsp parsley, minced; 1 ½ tbsp dill, minced; ⅔ tsp mint, minced; 1 tsp sweet paprika; ½ tsp thyme; ⅔ tsp salt; ⅓ tsp ground pepper; 10 tbsp extra virgin olive oil; 450 g ripe tomatoes, chopped/diced; 2 cloves garlic, finely chopped; 2 tsp tomato paste; 10 tbsp tomato sauce (tomato passata); 8 cups hot water or stock (vegetable, beef, or chicken); 1 bay leaf; 100 g green bell pepper, diced; 70 g celery stalks including the leaves, chopped; 450 g white cabbage, shredded; 100 g short-grain rice, rinsed; 2 tbsp parsley, minced; 1 ½ tbsp dill, minced; 6 tbsp lemon juice fresh; extra lemon to serve with

Hearty Cabbage and Meatball Soup with Tomato & Lemon

A comforting soup packed with tender meatballs, shredded cabbage, and aromatic herbs in a tangy tomato-lemon broth.

Prep20 min

Cook1h

Total1h 20m

DifficultyMedium

Servings4

This soup combines juicy meatballs with a rich tomato base, fresh herbs, and a touch of lemon for brightness. The cabbage adds texture and nutrients, making it a complete one-pot meal.

Start by preparing the meatballs with rice and herbs, then build the soup with tomatoes, garlic, and stock. Simmer everything together until the flavors meld, and finish with a splash of lemon juice for a refreshing twist.

Method

In a large bowl, combine the ground meat, grated tomato, egg yolk, 4 tbsp olive oil, minced garlic, minced onion, 50 g rice, parsley, dill, mint, paprika, thyme, salt, and pepper. Knead until well mixed.
Shape the mixture into 12 round meatballs (about 60 g each). Place them on a plate and refrigerate for at least 1 hour to firm up.
In a large pot, heat 5 tbsp olive oil over high heat. Add the diced tomatoes and chopped garlic, and cook for 2 minutes.
Stir in the tomato paste and tomato passata. Season with a pinch of salt and cook for another 2 minutes, stirring with a wooden spoon.
Pour in the hot water or stock and add the bay leaf. Bring to a rolling boil.
Add the meatballs one at a time, dipping them in gently. Wait 30 seconds between each addition so the broth returns to a boil.
Reduce heat to medium and cook with the lid slightly ajar for 20 minutes.
Add the shredded cabbage, chopped celery, and diced bell pepper. Season with salt and pepper. Cook for 10 minutes.
Stir in the remaining 100 g rice and the remaining 5 tbsp olive oil. Continue cooking for 20–25 minutes, or until the rice is tender.
Remove from heat. Stir in the minced parsley, dill, and lemon juice. Let the soup rest on the warm stove for 30 minutes (up to 1 hour) to thicken.
Serve hot, with extra lemon squeezed on top, freshly ground pepper, or a pinch of cayenne.

💡 Tips

For best texture, refrigerate the meatballs for at least 1 hour before cooking.
You can make the meatballs up to 3 days ahead and keep them in the fridge.
Let the soup rest for up to 1 hour after cooking to develop deeper flavor.

Hearty Cabbage and Meatball Soup with Tomato & Lemon

Ingredients

For the meatballs

For the soup

For serving

Method

💡 Tips

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