Ingredients
For the meatballs:
• 1 lb (450g) ground lamb or beef (or plant-based crumbles)
• ½ cup breadcrumbs (or cooked rice for binder)
• 1 egg
• 2 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• ½ tsp dried oregano
• ¼ tsp cinnamon
• Salt & pepper to taste
For the soup:
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups shredded green cabbage
• 1 can (14 oz) diced tomatoes (with juice)
• 4 cups low-sodium chicken or vegetable broth
• 1 tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp allspice
• Salt & pepper to taste
• Optional: lemon wedges for serving
Instructions
- Make the meatballs: In a bowl, combine ground meat, breadcrumbs, egg, parsley, garlic, oregano, cinnamon, salt, and pepper. Mix gently and form into 1-inch balls. Set aside.
- In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Stir in cabbage and cook 3–4 minutes until slightly wilted.
- Add diced tomatoes (with juice), broth, oregano, thyme, allspice, salt, and pepper. Bring to a simmer.
- Gently add meatballs. Simmer uncovered 20–25 minutes, until meatballs are cooked through and cabbage is tender.
- Taste and adjust seasoning—add a pinch of sugar if tomatoes are too acidic.
- Serve hot with a squeeze of fresh lemon juice for brightness!
✨ Great with crusty bread or pita for dipping!
💡 Make ahead: Flavors deepen overnight—store in the fridge up to 4 days or freeze for longer.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 30 mins , Total Time : 45 mins , Servings : 6 , Calories : 240 , Net Carbs: 14g , Fats: 14g , Protein: 18g