Cabbage Meatball Soup

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This cozy cabbage meatball soup comes together in just one pot. Frozen meatballs simmer in a light, savory broth with plenty of tender vegetables. It’s perfect for lunch or a light supper on a busy day.

bowls of Cabbage Meatball Soup with bread

Flavor: Savory, cozy, and full of tender meatballs, hearty cabbage, and a lightly spiced tomato-broth goodness.
Why Make It: It is so easy and delicious. Frozen meatballs give this cabbage meatball soup slow simmered flavor without all the prep of making them from scratch.
Recommended Tools: All you need is a large soup pot or Dutch oven.
Serving Suggestions: When I have a little extra time, I love to serve this soup with a loaf of homemade artisan bread. Add a simple side salad for a complete meal.
Freezing: This soup is perfect to make ahead or freeze since it uses cabbage instead of pasta, so it doesn’t get mushy and stays hearty.

broth , cabbage , onion , flour , carrots , celery , tomatoes , oregano , oil , meatballs, salt and pepper with labels to make Cabbage Meatball Soup

Cabbage, Meatballs, & All the Soup Ingredients

Frozen Meatballs: Use plain, Italian, or beef meatballs straight from the freezer section, or use frozen homemade meatballs that are already cooked. Any pork, ground turkey, or ground beef meatballs work in this cabbage meatball soup.
Green Cabbage: Standard green cabbage is best since it holds its shape and adds light sweetness as it cooks. Swap for a pre-shredded coleslaw mix to save prep time and extra dishes.
Beef Broth or Chicken Broth: Beef broth adds a deeper flavor to this meatball soup, or use chicken broth or chicken stock for a lighter flavor.
Diced Tomatoes with Chilies: These add tomato flavor with mild heat from chili peppers. Choose mild for spice-sensitive people, or replace with plain diced tomatoes.
Flavor Boosts: Zest up the flavor by adding a small pinch of salt and a splash of vinegar or lemon juice to brighten it up. A pinch of red pepper flakes will add some heat, too.

celery , carrots , onion cooked in a pot to make Cabbage Meatball Soup

veggies in pot with a bowl of meatballs to make Cabbage Meatball Soup

How to Make Cabbage Meatball Soup

Sauté the onion, carrots, and celery in olive oil until softened.
Add the remaining ingredients to the same pot (full recipe below).
Bring to a gentle simmer and cook until the cabbage is tender and the meatballs are heated through.

The secret to how fast this soup comes together is adding fully cooked frozen meatballs directly into the soup. There is no need to thaw. They only need to warm through in the broth.
If the meatballs are large, slice them in half so each spoonful gets a little meat and cabbage together.
For a thicker broth, simmer the soup uncovered a little longer, stirring occasionally, while the cabbage cooks down. You can also add some cooked white rice.

top view of Cabbage Meatball Soup in bowls

Save it For Later

Store leftover cabbage meatball soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stove over medium-low heat, stirring gently, until the soup is hot and steaming. The broth may thicken as it chills, so add a splash of broth or water when reheating if needed.

For longer storage, freeze leftovers in freezer-safe containers or freezer bags for up to 3 months. It makes an easy freezer meal, just thaw in the fridge overnight and reheat with a splash of broth if needed.

Cabbage Comfort Soups

Did you make this cabbage meatball soup? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 30 minutes

Resting Time 5 minutes

Total Time 50 minutes

Heat the olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook 4 to 5 minutes or until they start to soften. Stir in flour and oregano and cook for 1 minute more.
Add the broth, cabbage, tomatoes, salt, and pepper. Stir in the frozen meatballs.
Bring to a boil, reduce the heat to a simmer, and cook covered for 20 to 25 minutes or until the cabbage is tender. Uncover and simmer for 5 minutes more. Let it rest 5 minutes before serving.

Cool and refrigerate in an airtight container for up to 4 days.
Reheat on the stove over medium-low, stirring until hot, or microwave in short intervals, stirring between.
Freeze in freezer-safe containers for 2–3 months. Thaw overnight and reheat on the stovetop, adding broth if needed.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Beef, Dinner, Lunch, Soup

Cuisine American

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