1. Make the Meatballs
In a large mixing bowl, combine the ground meat, breadcrumbs, egg, minced garlic, chopped dill or parsley, salt, and pepper.
Mix until evenly combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.
2. Sauté the Vegetables
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and diced carrots, cooking until the onions are softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
3. Add Cabbage and Broth
Stir in the shredded cabbage and let it cook for 2-3 minutes.
Pour in the beef or vegetable broth and crushed tomatoes.
Season with paprika, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to a simmer.
4. Add the Meatballs
Gently place the meatballs into the simmering soup, one at a time.
Cover the pot and let it simmer for 25-30 minutes, or until the meatballs are fully cooked and tender.
Stir occasionally to ensure even cooking.
5. Serve
Ladle the soup into bowls.
Garnish with fresh dill or parsley for a burst of flavor.
Serve warm with crusty bread or a side of rice, if desired.
✨ Tips for Success
Mixing Meatballs: Use your hands for even mixing, but don’t overwork the mixture to keep the meatballs tender.
Customize Vegetables: Add celery, potatoes, or zucchini for extra heartiness.
Boost Flavor: A splash of lemon juice or a dollop of sour cream can brighten the soup before serving.
🌟 Why You’ll Love It
Nutritious: Packed with protein, fiber, and vitamins from the meat, cabbage, and carrots.
Easy: A one-pot meal with minimal prep and cleanup.
Versatile: Great for meal prep – leftovers taste even better the next day!
Nutritional Information (Per Serving):
Calories: ~300 kcal
Protein: ~25 g
Carbs: ~20 g
Fat: ~10 g
