When you’re craving something cozy, nourishing, and easy to make, this One-Pot Cabbage and Rice Soup with Chicken Meatballs delivers. It’s packed with spices, cabbage, and basmati rice, all simmered in a rich broth. With minimal prep and just one pot, this hearty soup is the perfect weeknight meal—comforting, satisfying, and packed with Mediterranean-inspired flavors.
Why You’ll Love This Recipe
- One-Pot Wonder – Fewer dishes, maximum flavor.
- Hearty & Nourishing – Loaded with protein, veggies, and warming spices.
- Easy to Make – Simple ingredients come together effortlessly.
- Meal-Prep Friendly – Tastes even better the next day!
Pro Tips for the Best Cabbage and Rice Soup
- Don’t Skip the Garlic – It adds deep flavor to both the broth and meatballs.
- Brown the Meatballs First – This locks in juices and enhances the soup’s depth.
- Lemon Zest – Brightens up the dish without overpowering it.
- Use Basmati Rice – It stays fluffy and absorbs flavor without getting too mushy.
Variations & Add-Ons
💡 Swap the Protein – Try ground turkey or lamb instead of chicken.
💡 Make it Vegetarian – Replace meatballs with white beans or chickpeas and vegetable broth.
💡 Add More Greens – Stir in spinach or kale for extra nutrients.
💡 Spice It Up – A dash of harissa or chili flakes adds extra heat.
FAQs
Can I make this soup ahead of time?
Yes! It reheats beautifully. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
Can I use brown rice instead of basmati?
You can, but it takes longer to cook. Consider adding it earlier in the simmering process.
What’s the best way to serve this soup?
A dollop of yogurt and a side of warm pita or crusty bread take it to the next level.
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One-Pot Cabbage and Rice Soup with Chicken Meatballs
Description
This One-Pot Cabbage and Rice Soup with Chicken Meatballs is hearty, flavorful, and easy to make. Tender cabbage, spiced tomato broth, and juicy meatballs come together in a cozy, nourishing bowl.
Ingredients
For the Meatballs:
- 1 lb ground chicken or turkey
- 2 cloves garlic, grated
- 1 egg
- 1 tbsp fresh parsley, chopped
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp olive oil
- Olive oil for cooking
For the Soup:
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp coriander
- ½ tsp red pepper flakes (optional)
- 4 cups green cabbage, shredded
- 1 can (14 oz) diced tomatoes
- 4 cups chicken broth (or more as needed)
- ½ cup basmati rice
- Zest of 1 lemon
- Salt & black pepper, to taste
- ¼ cup fresh parsley or dill, chopped (for garnish)
- Yogurt, bread or pita (for serving)
Instructions
Make the Meatballs:
- In a bowl, combine ground chicken, garlic, egg, parsley, cumin, salt, black pepper, and olive oil (if using). Mix until just combined.
- Form into small meatballs (about 1 inch in diameter).
- Heat a pot over medium heat with a drizzle of olive oil. Sear meatballs on all sides until browned (they don’t need to be fully cooked yet). Set aside.
Make the Soup:
- In the same pot, wipe the it clean and then heat olive oil over medium heat. Sauté onion and garlic until softened.
- Stir in cumin, paprika, coriander, and red pepper flakes. Cook for 30 seconds to bloom the spices.
- Add cabbage and diced tomatoes. Stir to coat in the spices.
- Pour in the chicken broth and bring to a simmer.
- Add rice and stir, then gently drop in the seared meatballs.
- Simmer for 15-20 minutes, until the rice is tender and the meatballs are fully cooked.
- Taste and adjust seasoning with salt and black pepper. Stir in lemon zest and garnish with parsley or dill.
- Serve each bowl with a dollop of yogurt and drizzle of olive oil.