Paula Deen Cabbage Soup Recipe

This hearty cabbage soup with meatballs is inspired by Paula Deen, offering a deliciously cozy blend of tender meatballs, tangy tomato broth, and fresh cabbage. The soup is both comforting and filling, with a unique sweetness from golden raisins and a hint of lemon for brightness. Perfect for a cool day, it’s a meal that’s as wholesome as it is satisfying.

This soup is easy to make in large batches, making it ideal for meal prep or serving a crowd. Pair it with crusty bread for a complete and warming meal!

Ingredients Needed:

For the Meatballs:

• 2 lbs ground meat (a blend of veal, pork, and beef)
• 1 cup uncooked rice
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
• 1/2 onion, minced

For the Soup:

• 2 tablespoons olive oil
• 2 tablespoons (about 3 cloves) minced garlic
• 1 cup coarsely minced onion
• 1 cup carrots, thinly sliced
• 1 cup tomato paste
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 1 (28 oz) can whole peeled tomatoes with juice
• 1 medium cabbage, ribs removed and leaves cut into 1/4-inch ribbons
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1/2 cup fresh lemon juice
• 1/2 cup golden raisins

How To Make This Cabbage Soup:

1. Prepare the Meatballs: In a large bowl, mix ground meat, rice, salt, pepper, cumin, and minced onion. Shape the mixture into 1-inch meatballs and set aside.
2. Start the Soup Base: In a 6-quart pot, heat olive oil over medium heat. Add minced garlic and cook until it turns white in color. Add the coarsely minced onions and cook until translucent.
3. Add Vegetables and Tomatoes: Pour in 1 1/2 cups of water, followed by the carrots, tomato paste, brown sugar, ketchup, and whole peeled tomatoes with juice. Season with salt and pepper. Simmer the mixture for about 10 minutes, then crush the whole tomatoes with a potato masher or fork. Continue to simmer until the carrots are tender, about 10 more minutes.
4. Blend the Soup Base: Working in batches, transfer the soup to a blender and blend until smooth but not fully pureed. Return the blended soup to the pot.
5. Add Cabbage and Bay Leaf: Stir in the cabbage ribbons and bay leaf. Simmer over medium-high heat for about 10 minutes, until the cabbage is reduced in size. Add additional water if needed to reach your desired consistency.
6. Add Meatballs and Finish the Soup: Gently add the meatballs to the soup and simmer for 25 minutes, until the meatballs are fully cooked. About 10 minutes before serving, add the lemon juice and golden raisins.
7. Serve: Ladle the soup into bowls and garnish with a dollop of sour cream and a sprinkle of fresh dill for a creamy and tangy finish.

Recipe Tips:

• Adjust the Sweetness: If you prefer a less sweet soup, reduce the brown sugar or omit the raisins.
• Make Ahead: This soup tastes even better the next day, so consider making it a day in advance.
• Thin the Soup: Add more water if you prefer a thinner consistency.

How To Store & Reheat Leftovers:

• Storing in the Fridge: Transfer any leftover soup to an airtight container and store it in the fridge for up to 5 days. The flavors will continue to blend, making it even tastier over time.
• Freezing: To freeze, portion the soup into freezer-safe containers, leaving a bit of space for expansion. Store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: To reheat, pour the desired amount of soup into a pot and warm it on the stove over medium heat until it’s heated through, stirring occasionally.

Nutrition Facts:

• Calories: 320
• Fat: 15g
• Carbohydrates: 30g
• Protein: 18g
• Sugars: 12g
• Fiber: 4g

Try More Paula Deen Recipes:

• Paula Deen Lasagna Soup
• Paula Deen Chicken Noodle Soup
• Paula Deen Crock Pot Potato Soup
• Paula Deen Taco Soup

Paula Deen Cabbage Soup Recipe

Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:American Courses:Soups Recipe Keys: C Cabbage Soup Recipe

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Rest time: 5 minutesTotal time:1 hour 25 minutesServings:6 servingsCalories:320 kcal Best Season:Suitable throughout the year

Description

This hearty cabbage soup with meatballs is inspired by Paula Deen, offering a deliciously cozy blend of tender meatballs, tangy tomato broth, and fresh cabbage. The soup is both comforting and filling, with a unique sweetness from golden raisins and a hint of lemon for brightness. Perfect for a cool day, it’s a meal that’s as wholesome as it is satisfying.
This soup is easy to make in large batches, making it ideal for meal prep or serving a crowd. Pair it with crusty bread for a complete and warming meal!

Ingredients

For the Meatballs:

• 2 lbs ground meat (a blend of veal, pork, and beef)
  
• 1 cup uncooked rice
  
• 1 tablespoon salt
  
• 1 teaspoon freshly ground black pepper
  
• 1/4 teaspoon ground cumin
  
• 1/2 onion, minced

For the Soup:

• 2 tablespoons olive oil
  
• 2 tablespoons (about 3 cloves) minced garlic
  
• 1 cup coarsely minced onion
  
• 1 cup carrots, thinly sliced
  
• 1 cup tomato paste
  
• 1/2 cup brown sugar
  
• 1/2 cup ketchup
  
• 1 (28 oz) can whole peeled tomatoes with juice
  
• 1 medium cabbage, ribs removed and leaves cut into 1/4-inch ribbons
  
• 1 bay leaf
  
• Salt and freshly ground black pepper, to taste
  
• 1/2 cup fresh lemon juice
  
• 1/2 cup golden raisins

Instructions

1. Prepare the Meatballs: In a large bowl, mix ground meat, rice, salt, pepper, cumin, and minced onion. Shape the mixture into 1-inch meatballs and set aside.
   
2. Start the Soup Base: In a 6-quart pot, heat olive oil over medium heat. Add minced garlic and cook until it turns white in color. Add the coarsely minced onions and cook until translucent.
   
3. Add Vegetables and Tomatoes: Pour in 1 1/2 cups of water, followed by the carrots, tomato paste, brown sugar, ketchup, and whole peeled tomatoes with juice. Season with salt and pepper. Simmer the mixture for about 10 minutes, then crush the whole tomatoes with a potato masher or fork. Continue to simmer until the carrots are tender, about 10 more minutes.
   
4. Blend the Soup Base: Working in batches, transfer the soup to a blender and blend until smooth but not fully pureed. Return the blended soup to the pot.
   
5. Add Cabbage and Bay Leaf: Stir in the cabbage ribbons and bay leaf. Simmer over medium-high heat for about 10 minutes, until the cabbage is reduced in size. Add additional water if needed to reach your desired consistency.
   
6. Add Meatballs and Finish the Soup: Gently add the meatballs to the soup and simmer for 25 minutes, until the meatballs are fully cooked. About 10 minutes before serving, add the lemon juice and golden raisins.
   
7. Serve: Ladle the soup into bowls and garnish with a dollop of sour cream and a sprinkle of fresh dill for a creamy and tangy finish.

Notes

• Adjust the Sweetness: If you prefer a less sweet soup, reduce the brown sugar or omit the raisins.
• Make Ahead: This soup tastes even better the next day, so consider making it a day in advance.
• Thin the Soup: Add more water if you prefer a thinner consistency.
  
  

Keywords:Paula Deen Cabbage Soup Recipe