This healthy and hearty cabbage soup with meatballs has all the goodness and delicious flavours we love…you think you were eating cabbage rolls. This easy soup is a perfect comfort soup for those cold winter days.
This soup takes me back to when my Grandma Barta would make a cabbage soup with all the goodies from Mom and Dad’s farm vegetables. The only difference is I made pork meatballs to add to this delicious soup. The flavours all similar to our cabbage roll recipe, everyone loves who has ever had the priviledge of tasting them.
The rich tomato broth in this hearty soup is so delicious with each slurp that all you need is some rustic rye bread or crusty bread to dip into. You wouldn’t think a cabbage soup is satisfying, but I must say it is filling and adding the protein rich pork meatballs really takes it to the next level!
INGREDIENTS AND SUGGESTIONS
MEATBALLS: lean ground pork, onion, garlic, egg, breadcrumbs, Hungarian sweet paprika, salt, pepper and fresh parsley. These ingredients are similar to the cabbage roll recipe with exclusion of parsley and rice is added. I mention to added Hungarian sweet paprika and that is my go-to paprika I use. It is rich, bold in colour and flavour and directly from Hungary. The only paprika substitution would be Spanish paprika.
SOUP: butcher’s bacon is what I refer to as a thick cut smoked bacon you would find at your local butcher. However, there are some groceries stores that sell this cut of bacon.
You will also need onion, celery, garlic, tomato paste, diced tomatoes, chicken or vegetable broth, cabbage, rice (now for this recipe I used brown rice, which takes a little longer to cook, however long grain rice is what I use in my cabbage rolls so it works well for this soup), Himalayan salt I use for all it’s health benefits, and pepper.
GARNISHES: parsley, scallions, sour cream and crisyp bacon slices that were used to start this recipe.
HOW TO MAKE THIS DELICIOUS SOUP
In a medium bowl, combine and mix together ground pork, onion, garlic, egg, bread crumbs, paprika, salt, black pepper and parsley. Shape the meat balls and place on a baking sheet lined with foil lightly greased with olive oil or lined with parchment paper. Set aside.
Once you have the soup simmering, preheat oven 425º F. Bake the meatballs for 15-20 minutes until cooked through and crispy. Then once the soup is cooked, add the meatballs.
In a large cast iron pot or sauce pot, over medium heat, add bacon and cook until crispy, about 5 minutes, transfer to a plate. Add oil and sauté for about 3-4 minutes, halfway through, add celery, then add garlic and sauté for another minute, long enough for the aroma to release. Start adding your tomato paste and diced tomatoes.
Add the chicken broth, shredded cabbage and rice. Season with salt and pepper. Simmer on low for about 30 minutes until the cabbage is tender and rice is cooked. Note: if using brown rice, it will require another 5 minutes or so to cook.
Once the vegetables are tender, the rice is cooked for the soup and the meatballs are cooked, then add them to the soup. You can leave a few out to top the soup when serving.
TIPS FOR MAKING THIS SOUP
- My preference of using a thicker cut of bacon for my recipes is it has a rich smoky flavour, meaty, and is a leaner cut of bacon.
- I like to use lean ground pork, as it isn’t as greasy, and we use pork in our cabbage rolls. Other options are ground beef, veal or taking the Hungarian sausage and removing the casing, which is a very tasty option.
- An easy recipe to make during the week. Try making the meatballs ahead and have them ready while the soup is cooking.
- You can substitute the rice for a small cut pasta for those picky eaters.
- These vegetables in this soup recipe are standard to what you would find in a cabbage roll with the exception of garlic and celery. Other vegetables can be added such as kale, spinach or carrots.
- When storing leftovers, the rice and veggies will absorb some of the liquid, so when you want to reheat the leftovers, I would suggestion to add some of the broth or water to the soup.
- When it comes to storing this soup, it will keep in the refrigerator for 3-4 days in an airtight container. If you have any leftovers and like to freezer this soup, add it to freeze safe containers or ziplock bags for individula serving size portions.
Don’t you just want to dive in!! It is such a delicious soup with so many layers of texture, colour and deliciousness!! Serve with fresh parsley, scallions, the bacon that was cooked as the base of this soup, and a dollop of sour cream!
TRY THESE DELICIOUS HUNGARIAN SOUP RECIPES
- Hungarian Cauliflower and Paprika Soup with Dumplings
- Hungarian Lentil Soup
- Hungarian Hearty Cabbage and Sausage Soup
Hungarian Cabbage Soup with Meatballs (Káposztaleves és Fasírtok)
Equipment
- large cast iron pot or sauce pot
- Baking sheet
Ingredients
Meatballs: makes 18
- 1 lb ground pork
- ½ medium onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 1/3 cup breadcrumbs
- ½ tsp Hungarian sweet paprika
- 1 tsp Himalayan salt
- ½ tsp pepper
- 2 tbsp fresh parsley, chopped
Soup:
- 2 slices butcher smoked bacon, sliced
- 1 tbsp olive oil
- 1 onion, chopped
- 1 celery stem, diced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 14 oz (415 ml) can of diced tomatoes
- 5 cups chicken broth (or vegetable)
- ½ head cabbage, shredded (3 cups)
- ⅓ cup brown or long grain rice
- 1 ½ tsp Himalayan salt
- ½ tsp pepper
- parsley and scallions for garnishing
- sour cream (optional)
Instructions
- In a medium bowl, combine and mix together ground pork, onion, garlic, egg, bread crumbs, paprika, salt, black pepper and parsley. Shape the meat balls and place on a baking sheet lined with foil lightly greased with olive oil or lined with parchment paper. Set aside.
- In a large cast iron pot or sauce pot, over medium heat, add bacon and cook until crispy, about 5 minutes, transfer to a plate. Add oil and sauté for about 3-4 minutes, halfway through, add celery, then add garlic and sauté for another minute, long enough for the aroma to release.
- Stir in tomato paste and add diced tomatoes, chicken broth, shredded cabbage and rice. Season with salt and pepper. Simmer on low for about 30 minutes until the cabbage is tender and rice is cooked. Note: if using brown rice, it will require another 5 minutes or so to cook.
- While the soup is simmering, preheat oven 425º F. Bake the meatballs for 15-20 minutes until cooked through and crispy. Then once the soup is cooked, add the meatballs.
- Garnish with bacon, parsley and scallions. Add a dollop of sour cream.
This soup is really good. I cooked in some really great steak and chop houses for over 10 years . No matter where I worked it seemed that I always got picked to come up with soup of the day I wished I would have had this one in my arsonel. But I did change one thing instead of rice I used cauliflower chopped up until it was the consistency of rice . Also instead of parsley I used cilantro so it was like a Hungarian abondiga. My mom bless here soul was part Hungarian and would have loved it I’m sure. She made a killer goulash Anyway enjoy.
Hi Charles,
I am so pleased you liked the soup! I really like the idea of changing up the rice to cauliflower rice! Sounds like your Mom was a great cook, those are special memories.
I really appreciate your comments!
Thank you,
Rose