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Lemon Cabbage Soup with Rice and Meatballs – A Comforting, Flavorful Delight

Learn how to make Lemon Cabbage Soup with Rice and Meatballs – a hearty, flavorful, and comforting recipe

Ingredients

Scale
  • For the Meatballs
  • 1pound ground beef
  • 1small ripe tomato, finely grated
  • 1egg yolk
  • 4 tablespoonsolive oil
  • 1garlic clove, minced
  • ¼ cupfinely chopped onion
  • ¼ cupshort-grain rice
  • 1½ tablespoonschopped parsley
  • 1½ tablespoonschopped dill
  • ¾ teaspoonchopped mint
  • 1 teaspoonsweet paprika
  • ½ teaspoondried thyme
  • ¾ teaspoonsalt
  • ¼ teaspoonblack pepper
  • For the Soup
  • 10 tablespoonsolive oil, divided
  • 1pound chopped ripe tomatoes
  • 2garlic cloves, finely minced
  • 2 teaspoonstomato paste
  • ½ cuptomato sauce or purée
  • 8 cupshot chicken, beef, or vegetable stock
  • 1bay leaf
  • 1small green bell pepper, diced
  • 2celery stalks with leaves, chopped
  • 1pound shredded white cabbage
  • ½ cupshort-grain rice, rinsed
  • 2 tablespoonschopped parsley
  • 1½ tablespoonschopped dill
  • 6 tablespoonsfresh lemon juice
  • Extra lemon wedges for serving
  • Salt and black pepper to taste

Instructions

  1. Make the Meatballs
  2. In a large mixing bowl, combine the ground meat, grated tomato, egg yolk, olive oil, garlic, onion, rice, parsley, dill, mint, paprika, thyme, salt, and pepper. Mix until everything is well combined and slightly sticky.
  3. Shape and Chill
  4. Roll the mixture into about twelve evenly sized meatballs, roughly two ounces each. Place them on a plate, cover, and refrigerate for at least one hour so they firm up before cooking.
  5. Start the Soup Base
  6. Heat five tablespoons of olive oil in a large pot over medium-high heat. Add the chopped tomatoes and garlic, stirring for two minutes until fragrant and slightly softened.
  7. Build the Broth
  8. Stir in the tomato paste and tomato sauce. Add a pinch of salt and cook for another two minutes, stirring frequently. Pour in the hot stock and add the bay leaf. Bring the mixture to a gentle boil.
  9. Cook the Meatballs
  10. Reduce the heat slightly. Add the chilled meatballs one at a time, allowing the broth to return to a simmer between each addition. Cover the pot partially and cook for about twenty minutes until the meatballs are firm and cooked through.
  11. Add the Vegetables
  12. Stir in the shredded cabbage, celery, and diced bell pepper. Season with salt and pepper. Let the soup cook for about ten minutes until the vegetables begin to soften.
  13. Add the Rice
  14. Add the rinsed rice and the remaining olive oil. Continue simmering for twenty to twenty-five minutes until the rice is fully cooked and the broth thickens slightly.
  15. Finish with Herbs and Lemon
  16. Stir in the parsley, dill, and lemon juice. Let the soup cook for one final minute, then turn off the heat.
  17. Rest and Serve
  18. Allow the soup to rest for about thirty minutes on the warm stove so the flavors meld together. Serve with extra lemon juice, a sprinkle of black pepper, or a touch of cayenne for a little heat.
  • Author: Chef mia