Cabbage and Tomato Soup with Meatballs

This hearty Cabbage and Tomato Soup with Meatballs recipe is a comforting and flavorful dish that’s perfect for serving a family of four. With a preparation time of 40 minutes and a cooking time of 1 hour, it’s a delightful combination of savory meatballs and a rich, tomato-infused broth. The best part? You can make the meatballs ahead of time and freeze them for up to 3 months, making this recipe a convenient option for busy days. Now, let’s dive into the details.

SERVES 4
PREP 40 MIN
COOK 1 HR
FREEZE UP TO 3 MONTHS
SOUP AND MEATBALLS SEPARATELY

INGREDIENTS:

For the Meatballs:

• 1 garlic clove, crushed
• 1/2 Spanish onion, finely chopped
• 1/2 tsp hot smoked paprika
• 1/2 tsp ground cumin
• 1 tsp dried thyme (or fresh leaves)
• 2 tbsp freshly grated Parmesan cheese
• Breadcrumbs made from 2 slices of bread
• 14 oz (400g) ground steak
• 1 large egg
• Sea salt and freshly ground black pepper
• 3 tbsp flour
• 3 tbsp vegetable oil
• 1 tbsp (15g) butter

For the Soup:

• 2 tbsp vegetable oil
• 1/2 Spanish onion, coarsely chopped
• 1 garlic clove, crushed
• 9 oz (250g) tomatoes, seeded and chopped
• 1 large Savoy cabbage, halved, core and ribs discarded, and leaves sliced into bite-size pieces
• Sea salt and freshly ground black pepper
• 1 quart (1 liter) beef stock
• 2 tbsp finely chopped parsley, to finish
• 3 tbsp grated or shaved Parmesan cheese

INSTRUCTIONS:

1. In a bowl, combine the crushed garlic, finely chopped onion, hot smoked paprika, ground cumin, dried thyme, freshly grated Parmesan cheese, breadcrumbs, ground steak, and a large egg. Season with sea salt and freshly ground black pepper. Mix these ingredients well.
2. Shape the mixture into walnut-sized balls and refrigerate them for 30 minutes.
3. Heat 2 tablespoons of vegetable oil in a large deep pan over medium heat. Add the coarsely chopped onion, crushed garlic, and chopped tomatoes. Cook for 3–5 minutes, stirring occasionally.
4. Add the sliced Savoy cabbage to the pan and stir for an additional 3 minutes.
5. Pour in the beef stock, season with salt and black pepper, and let the mixture simmer for 15–20 minutes.
6. While the soup simmers, sift the flour onto a plate and coat the meatballs with it.
7. In a separate pan, heat 3 tablespoons of vegetable oil and 1 tablespoon of butter over medium-high heat. Add the meatballs and cook for about 3 minutes, or until they are rich brown all over.
8. Add the cooked meatballs to the simmering soup and continue to simmer for another 15–20 minutes.
9. Serve the Cabbage and Tomato Soup with Meatballs hot, scattered with finely chopped parsley, and topped with grated or shaved Parmesan cheese.

Enjoy this flavorful and satisfying soup with tender meatballs that can be prepared in advance for a convenient meal option. It’s a delightful dish that warms the soul and fills the belly, perfect for any occasion.

This Cabbage and Tomato Soup with Meatballs is a heartwarming dish that combines the robust flavors of savory meatballs with a rich and comforting tomato-infused broth. With a convenient make-ahead option for the meatballs, this recipe is not only delicious but also a time-saving solution for busy days. Serve it to your family of four and savor the delightful blend of flavors, garnished with fresh parsley and a generous sprinkle of Parmesan cheese. It’s a wholesome meal that’s sure to satisfy your taste buds and warm your soul. So, gather your ingredients, follow these simple steps, and enjoy this comforting homemade soup with loved ones.