Meatball Soup with Cabbage and Parmesan Cheese
Warm, hearty, and packed with flavor, Meatball Soup with Cabbage and Parmesan Cheese is the ultimate comfort food for any occasion. Juicy, tender meatballs made from a perfectly seasoned blend of ground beef and pork are seared to golden perfection before simmering in a fragrant broth alongside hearty vegetables like carrots, celery, and green cabbage. The addition of fresh parsley and a generous topping of grated Parmesan cheese adds a bright, savory finish to every bowl. This one-pot dish is easy to prepare, with a total cook time of just an hour, making it an ideal weeknight dinner for the whole family. Perfectly balanced and highly customizable, this delicious soup is a must-try for anyone seeking a cozy, satisfying meal.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 75 grams Breadcrumbs
- 60 ml Milk
- 1 large Egg
- 3 cloves Garlic
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 2 medium Carrots
- 2 medium Celery stalks
- 300 grams Green cabbage
- 1.5 liters Chicken or beef broth
- 2 pieces Bay leaf
- 2 tablespoons Fresh parsley
- 60 grams Parmesan cheese
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well until evenly combined.
Form the mixture into small, bite-sized meatballs, about 2 cm in diameter. Set aside on a plate.
Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Working in batches, sear the meatballs on all sides until browned but not fully cooked. Remove from the pot and set aside.
Add the remaining tablespoon of olive oil to the same pot. Dice the onion and slice the carrots and celery. Sauté the vegetables over medium heat until softened, about 5 minutes.
Chop the cabbage into thin strips. Add the cabbage to the pot and cook for an additional 2 minutes, stirring occasionally.
Pour in the chicken or beef broth and add the bay leaves. Bring the soup to a simmer over medium-high heat.
Return the meatballs to the pot. Lower the heat to medium, cover, and let the soup simmer for 20 minutes, or until the meatballs are cooked through and the cabbage is tender.
Season the soup with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper, or adjust to taste.
Finely chop the fresh parsley and grate the Parmesan cheese. Stir most of the parsley into the soup, reserving a bit for garnish.
Remove the bay leaves from the soup. Ladle the hot soup into bowls and top with grated Parmesan cheese and a sprinkle of parsley before serving. Enjoy!
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1825 mg | 79% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.9 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 191 mg | 15% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 600 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
