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
Scale
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.