Hearty Greek Cabbage & Meatball Soup – Comfort in a Bowl

Warm, flavorful, and deeply satisfying, this Hearty Greek Cabbage & Meatball Soup is a comforting meal perfect for chilly days or whenever you crave something wholesome and nourishing. Inspired by traditional Greek cabbage rolls (Lahanodolmades), this soup takes all the beloved flavors — juicy meatballs, tender cabbage, aromatic herbs, and a silky lemon broth — and turns them into an easy, soul-soothing dish. 🇬🇷✨

It’s a one-pot wonder that brings together Mediterranean simplicity and comfort-food satisfaction — the kind of meal that warms you from the inside out.

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💚 Why You’ll Love This Greek-Inspired Soup

• 🍋 Bright and tangy flavor: A squeeze of lemon adds freshness that balances the richness.
• 🥬 Nutritious and filling: Packed with protein, veggies, and healthy carbs.
• 🧄 Aromatic and flavorful: Fresh herbs and spices bring classic Greek taste to every spoonful.
• 🍲 Perfect for meal prep: Tastes even better the next day!

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🧂 Ingredients You’ll Need

For the Meatballs:

• 1 lb ground beef (or half beef and half pork for richer flavor)
• ½ cup uncooked rice (white or jasmine)
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill (optional but recommended)
• 1 large egg
• ½ tsp salt
• ¼ tsp black pepper

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For the Soup Base:

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups shredded green cabbage
• 2 carrots, sliced
• 6 cups chicken broth (or vegetable broth)
• 1 tsp dried oregano
• ½ tsp paprika
• 1 bay leaf
• Salt & pepper to taste

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For the Greek Lemon Finish (Avgolemono Style):

• 2 large eggs
• Juice of 1 large lemon (about 3 tbsp)
• Fresh parsley or dill, for garnish

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👩‍🍳 How to Make Hearty Greek Cabbage & Meatball Soup

Step 1: Make the Meatballs

In a large bowl, combine ground beef, rice, grated onion, garlic, parsley, dill, egg, salt, and pepper. Mix gently until combined — don’t overwork the meat.

Form into small 1-inch meatballs and place on a tray. Set aside while preparing the soup base.

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Step 2: Sauté the Vegetables

In a large soup pot, heat olive oil over medium heat. Add diced onion and cook for 2–3 minutes until softened.
Stir in garlic, shredded cabbage, and sliced carrots. Cook another 5 minutes until the cabbage begins to wilt.

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Step 3: Build the Broth

Pour in chicken broth, then add oregano, paprika, bay leaf, and a pinch of salt and pepper. Stir well and bring to a gentle boil.

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Step 4: Add the Meatballs

Carefully drop the prepared meatballs into the simmering broth. Reduce heat to low, cover, and cook for 25–30 minutes, until the meatballs are cooked through and the rice inside is tender.

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Step 5: Make the Lemon-Egg Mixture (Avgolemono)

In a small bowl, whisk together eggs and lemon juice until frothy.
Ladle a cup of hot broth from the soup into the egg mixture, whisking constantly to temper (so the eggs don’t scramble).

Slowly pour the mixture back into the pot, stirring gently. The broth will become slightly creamy and rich with a bright lemony flavor.

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Step 6: Taste and Serve

Adjust salt, pepper, and lemon juice to taste.
Ladle into bowls, garnish with fresh parsley or dill, and serve warm with crusty bread or pita.

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🕒 Recipe Tips & Tricks

1. Don’t skip tempering the eggs: This prevents curdling and keeps the soup smooth and creamy.
2. Use fresh herbs: Dill and parsley give authentic Greek freshness.
3. Add rice or orzo directly: For a heartier meal, you can cook extra rice or orzo in the soup instead of in the meatballs.
4. Make it ahead: The flavors deepen overnight — just reheat gently before serving.
5. Lemon to taste: Add more lemon if you prefer a tangier finish.

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🍽️ Serving Suggestions

• Serve with a side of warm pita bread, Greek salad, or roasted potatoes.
• Top with a sprinkle of crumbled feta for an extra Greek touch.
• Drizzle with olive oil and a dash of black pepper before serving.

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🧊 Storage & Freezing

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: This soup freezes beautifully (without the egg-lemon mixture). Add the Avgolemono after reheating for best results.

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💡 Variations

• 🐔 Chicken Meatballs: Use ground chicken or turkey for a lighter version.
• 🍚 Low-Carb: Skip the rice and add cauliflower rice for a keto-friendly option.
• 🌱 Vegetarian: Replace meatballs with lentil “meatballs” or chickpeas and use vegetable broth.
• 🌶️ Spicy Twist: Add a pinch of chili flakes or cayenne for heat.

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❤️ Why This Soup Feels Like Home

Greek cooking is all about comfort, warmth, and balance, and this soup captures that beautifully. The savory meatballs, tender cabbage, and lemony broth come together like a hug in a bowl — hearty enough for dinner, yet light and refreshing thanks to the citrus and herbs.

It’s the kind of meal that makes you slow down and savor every spoonful, bringing a little bit of the Mediterranean spirit to your table.

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📋 Quick Recipe Overview

Feature	Description
Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes
Servings	6
Difficulty	Easy
Cuisine	Greek / Mediterranean
Course	Soup / Main Dish

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🍋 Final Thoughts

This Hearty Greek Cabbage & Meatball Soup is a wholesome fusion of rustic comfort and bright Mediterranean flavor. Whether you’re chasing away the winter chill or looking for a nourishing weeknight dinner, this soup will quickly earn a permanent spot in your recipe rotation.

One bowl, and you’ll see why the Greeks have been perfecting this kind of comfort food for generations. 🇬🇷❤️

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