Meatball Soup With Cabbage and Parmesan Cheese

Total Time
Prep 30 mins
Cook 30 mins

A hearty meatball soup full of vegetables. I use ground veal when making the meatballs, which is a subtler taste. The Original recipe came from a Cookbook called "The International Soup Cookbook", but I have added additional spices to the meatballs and altered it to our tastes.

Ingredients Nutrition


  1. Prepare onion, finely chop one half and thinly slice the other half and set aside.
  2. Heat 2 tsp of olive oil in frying pan over medium heat and cook chopped onion until softened.
  3. Add garlic and continue cooking for about 2 minutes; set aside.
  4. Prepare meatballs: Put bread crumbs in a mixing bowl and add just enough warm water to cover crumbs.
  5. Let stand for 2 minutes, drain and squeeze dry.
  6. Next add sauteed onion and garlic, ground meat, egg and spices and parmesan cheese.
  7. Mix ingredients and roll into small balls about 3/4 diameter.
  8. Roll in flour to coat lightly.
  9. Heat remaining Olive oil in a frying pan over medium heat.
  10. Cook meatballs until brown.
  11. Place on plate lined with a paper towel to drain.
  12. In same frying pan, add reserved onion slices and cabbage, cook for 3-4 minutes until cabbage begins to wilt.
  13. In a large pot, add add chicken broth,tomatoes, heat over medium heat.
  14. Add meatballs, cabbage and onions.
  15. Bring to a boil, and reduce heat, simmer for 20 minutes until vegetables are tender.
  16. May sprinkle additional Parmesan cheese on soup when serving.
Most Helpful

This soup is a keeper! I had everything for the soup in my pantry except the meat to make the meatballs. I did however have a 32 oz. bag of frozen Swedish Meatballs in the freezer, so I browned those and added them to the soup and it was excellent! We did add the Parmesan cheese to each serving. Next time I make it, I will make the meatballs. Thanks for sharing!

MarshHen August 21, 2009

It was very good soup. I had no time for meatballs, so I sauteed ground meat, with the onions, instead. Next time, I will add barley.

Charlie Rush January 23, 2009

This was an excellent soup! Some very picky eaters loved it! I ran out of chicken broth, so I added water and bullion cubes. This is a keeper!

biesette October 12, 2008