cabbage soup with meatballs

cabbage soup with meatballs
  • 20

    min prep time
  • 30

    min cook time
  • 4-6



  • 450g Stefano pesto meatballs
  • 1 tbsp olive oil
  • 2 medium carrots, peeled and sliced into ½ inch pieces
  • 2 medium leeks (white and pale green parts only), trimmed, halved lengthwise, and sliced 
  • 1 small Savoy cabbage, cored and thinly sliced 
  • 7 cups chicken stock
  • ¼ cup heavy cream 35%
  • 4 tbsp parsley, finely chopped
  • 1/8 tsp nutmeg
  • Salt and freshly ground black pepper


  1. Cut each meatball into 4 pieces and shape each piece into a little ball.
  2. Heat a large pot over medium heat. Add 1 tbsp. of olive oil and once hot, brown half of the meatballs, turning once and reducing heat if they start browning too fast. Transfer to a plate. Repeat with the remaining meatballs.
  3. Add olive oil to a large pot over medium heat. Add carrots and leeks and cook, stirring, until leeks are soft but not browned, 8 to 10 minutes.
  4. Stir in cabbage and cook from 3 to 5 minutes. Season with salt and pepper to taste. 
  5.  Add broth, cover, and bring to a simmer over high heat. Reduce heat and simmer until cabbage is quite tender, about 20 minutes.
  6. Add the browned meatballs to the soup and cook, stirring occasionally, until meatballs are cooked through, about 5 minutes. Season with salt and pepper to taste.
  7. Stir in cream, 3 tbsp of chopped parsley and nutmeg. 
  8. Ladle soup into bowls and sprinkle with remaining 1 tbsp. parsley to garnish.

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