Meatball Soup With Cabbage and Parmesan Cheese

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“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.

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