Un-Stuffed Cabbage Soup With Meatballs

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Un-Stuffed Cabbage Soup With Meatballs Un-Stuffed Cabbage Soup With Meatballs Recipe Courtesy of

Servings: 8 to 10
Prep Time: 25 min
Cook Time: 1 hour 10 min
Difficulty: Easy

Ingredients Add to grocery list


2 pounds ground meat (or your favorite 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 medium onion, minced


2 tablespoons minced garlic (about 3 cloves)
2 tablespoons olive oil
1 cup coarsely minced onion
1 cup thinly sliced carrots
1 cup tomato paste
1/2 cup brown sugar
1/2 cup ketchup
One 28-ounce can whole peeled tomatoes with juice
Salt and freshly ground black pepper
1 medium cabbage
1 bay leaf
1/2 cup fresh lemon juice
1/2 cup golden raisins
Sour cream and fresh dill, for garnish





For the meatballs: In a large bowl, combine the ground meat, rice, salt, pepper, cumin and onions. Form into 1-inch balls and set aside while you make the soup.

For the soup: In a 6-quart pot, sweat the garlic in the olive oil until white in color. Add the onions and sweat until translucent. Then add 1 1/2 cups water, the carrots, tomato paste, brown sugar, ketchup and whole tomatoes with juice. Season with salt and pepper and simmer at a lively bubble for 10 minutes. Crush the whole tomatoes with a potato masher or fork. Continue to simmer until the carrots are tender, about 10 more minutes.

Working in batches, transfer the soup to a blender and blend until smooth but not pureed. Return the soup to the pot. Remove the cabbage ribs and cut the leaves crosswise into 1/4-inch ribbons. Add the cabbage to the soup and stir to incorporate. Add the bay leaf and simmer over medium-high heat for 10 minutes more (the cabbage should be reduced in size). Add water to thin the soup to the desired consistency. Add the meatballs and simmer for 25 minutes. Add the lemon juice and raisins 10 minutes before serving.

Ladle the soup into bowls and garnish with sour cream and dill.

Show: Paula's Best Dishes Episode: Comfort Zone
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Reader Comments:


i really liked this, but...i found it to be cloyingly sweet. the only change i would make would be to eliminate the sugar, or at least cut it in half. i will me making it again though... smile

By churchfs@sbcglobal.net on October 31, 2013


Easy and delicious! ......love Paula Deen recipes and recommendations!

By Lyn on September 12, 2013


It's bubbling and I make the best gluten free biscuits. I saw the segment when you cooked with Paula. Saved this one for a rainy, cold Friday night! Best healthy comfort food ever! Thank you for sharing!!

By Pam on May 24, 2013


Just wondered what size cabbage you used, but other than that its sounds tummy tickling. Also do we use uncooked rice in the meat balls? Thank you.

By Barbara Foran on March 02, 2013


Love Paula and her family and her receipes. Also love Bobby and Jamie shows. My cousin visited Paulas restaurant when in Georgia. Loved it. All my cousins are Food Network junkies. We are all cooking crazy.

By Anonymous on February 23, 2013


Dear Paula, you didn't include the meatball recipe for the stuffed cabbage soup. Love you, Jane Witwer

By Anonymous on September 10, 2012

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