Cabbage Roll Soup


8 oz (250 g) lean ground beef
8 oz (250 g) ground pork
1 egg, beaten
3/4 cup (175 mL) uncooked rice
1 medium onion, minced
1 small clove garlic, minced
Salt and pepper
8 cups (2 L) chicken broth
1 can (28 oz/796 mL) diced tomatoes
4 cups (1 L) shredded cabbage
1/4 cup (50 mL) chopped fresh parsley


In Dutch oven or soup pot, heat chicken broth, tomatoes (including juice) and cabbage. Bring to boil over high heat.

Meanwhile, in a large bowl, mix together beef, pork, egg, rice, onion and garlic. Season with salt and pepper. Form into 1-1/2 inch (4 cm) balls to make 25 to 30 meatballs.

Gently add meatballs into boiling soup and cook until meatballs are cooked through (at least 30 minutes). Stir in parsley and serve.

This recipe is also linked to...

Gluten-Free Wednesdays

Full Plate Thursdays
Allergy-Friendly Fridays
Savory Sundays
Sunday Night = Soup Night
Delicious Dishes


Mary Bergfeld said...

This really sounds good. I'm new to your blog, so I've taken some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

Anonymous said...

I`ll have to try this one :D
Luv yas, Donna

Anonymous said...

Margaret Waddell-Morris - Looked so good!!! I made it for supper as well. I changed it a bit and added lentils and at the end melted some low fat cream cheese in it. Smells so good cooking.

Miz Helen said...

We just love Cabbage Roll's and your Cabbage Roll Soup looks so delicious. We would really enjoy this soup. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
A New Follower

Debbie @ Easy Natural Food said...

Thanks so much for taking the time to share this recipe with Sunday Night Soup Night! I'll be hosting weekly through fall and winter, so I'd love to see you again with your next soup/stock/chowder recipe.