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Home » Recipes » Lunch » Soup + Stew + Chili » Meatball Vegetable Soup (Cabbage, Carrots & Zucchini)

Jan 28, 2022

Meatball Vegetable Soup (Cabbage, Carrots & Zucchini)

4.24 from 56 votes
By Dani Spies
Jump to Recipe Print Recipe

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Meatball Vegetable Soup – Tender homemade beef meatballs (breadcrumb-free!) seasoned with cilantro and flavor-enhancing spices floating in an aromatic beef broth full of cabbage, carrots, and zucchini. Finished off with a squeeze of fresh lime and fresh cilantro for an additional burst of flavor. Certainly, healthy comfort food never tasted so good!

meatball and vegetable soup in a bowl

Today, I am sharing my latest soup obsession, it’s a vegetable soup with meatballs (or a meatball soup with vegetables!). This soup is comfort food for the soul and very easy to make. Packed with protein and lots of veggies, my entire family begs me to make this recipe on a weekly basis, so I’m excited to share it with you.

This cabbage and meatball soup is filled with a variety of vegetables, tender meatballs, beef broth, and topped off with fresh lime juice for a little extra zing! It’s a grain-free recipe (I use cauliflower rice inside the meatballs) and perfect for all kinds of eating styles! Further, it’s also perfect for meal prep (the leftovers are fab!) or as a cozy family meal.

overhead photo of meatball veggie soup

Why You’ll Love This Meatball Cabbage & Veggie Packed Soup

  • It’s a hearty and delicious soup that’s perfect for a cold winter day.
  • The homemade beef meatballs are juicy. tender and flavorful – no breadcrumbs needed!
  • Packed with vegetables like cabbage, carrots, and zucchini.
  • Finished off with a squeeze of fresh lime juice and fresh cilantro for extra flavor.
  • It’s a crowd please, even your kids will be asking you for seconds! 

Equipment Needed To Make this Vegetable Soup

  • Large Bowl
  • Cutting Board
  • Knife
  • Dutch Oven Or Large Pot (this is my go-to pot for soup and chili)

Ingredients For Your Beef Meatball Vegetable Soup

For the Meatballs

  • grass-fed ground beef (learn more below!)
  • eggs
  • cauliflower rice
  • cilantro
  • sea salt
  • black pepper
  • garlic powder
  • onion powder
  • dried oregano

For Your Vegetable Soup Base

  • olive oil
  • onion
  • salt and pepper
  • garlic
  • diced tomatoes
  • dried oregano
  • beef broth
  • carrots
  • small head of cabbage
  • zucchini
  • salt and pepper
  • fresh lime
  • cilantro
grass fed ground beef in a large bowl with cauliflower rice, eggs, cilantro and spices

How To Make This Cabbage & Meatball Vegetable Soup

  • Add all the meatball ingredients to a large bowl and combine well. Roll into 1-2 inch meatballs and set aside. 
  • Once that’s done, heat the olive oil in a large Dutch oven and add in the onion with a pinch of salt. Cook for 5-7 minutes or until the onions have softened and are translucent. Next, add in garlic, tomatoes, oregano, and another pinch of salt and pepper, and cook for another 4-5 minutes.
  • Add in broth, bring to a boil and reduce back down to a simmer. Carefully add meatballs and simmer for 12-15 minutes. Next, add in carrots, cabbage, and zucchini and simmer for 30 minutes or until all the veggies are tender.
  • Adjust seasonings and finish with fresh lime juice and a big handful of fresh chopped cilantro.
  • Serve and enjoy!

Notes & Tips To Consider When Making This Soup

  • Grass-Fed Ground Beef: If and when you can, I always recommend buying grass fed* and finished meat. This is an easy way to level up the quality of your ingredients. Not only is it delicious and better for the environment, but it is nutritionally superior to commercially farmed meats.
  • Cauliflower rice: using cauliflower rice is an easy way to sneak in an extra veggie, and it helps to bind the meat without the use of breadcrumbs.
  • Cilantro:  if you don’t like it (or have a partner who has an aversion to it) – you can sub fresh parsley or some fresh chopped mint.
  • Mixing Your Meatballs: You want to mix your meatball mixture just until everything is incorporated and no more. If you mix too much, your meatballs will become tough.
  • Sticky Meatballs:  I Like to keep a small bowl of water next to me because if you keep your hands damp, it will help keep the meatballs from sticking to your hands.
  • Dutch Oven:  My enamel-coated dutch oven is my go-to post for soups and chilis. If you don’t have one, you can use a large stockpot. 
  • Tomatoes: I used little grape tomatoes for this recipe, but a Roma tomato would also be a great option.
  • Beef Broth: I used beef bone broth which is rich in collagen and protein and really adds some great body to the soup.  

*Why I Buy Grass-Fed Meat

The number one most important change anyone can make when it comes to healthy eating (in my opinion) is to focus on the quality of the food that we eat. This is a simple but powerful way to make to move towards your health, wellness, and weight loss goals without getting caught up in restriction and deprivation.

When it comes to meat, grass feed beef is nutritionally superior to conventionally raised beef (plus it’s way tastier – and better for the environment!). It has 6x the amount of Omega 3 fatty acids (the healthy fats), it’s lower in Omega 6 fatty acids (which are the not-so-healthy fats), and has 3-5x the amount of CLA (conjugated linoleic acid). It’s also rich in vitamin A & E and has plenty of antioxidants.

The problem is that it can be tricky to find which is why I usually order my meat online (and have it delivered right to my house). Here are a few options if you’d like to consider that option for yourself:

Cotton Cattle Co. – A local New Jersey farm with superior quality in both taste and texture. They deliver to a bunch of states on the east coast (NJ, NY, PA, CT, DE, MA, MD, VT, DC) and are my number one choice if you live locally.

I recently met the farmer (Bryce – great guy!) and was able to snag a discount code for the #CDFam. You can save 10% off all of their products using code: C&D10 at check out.

Butcher Box – I’ve been using Butcher Box for years. They deliver nationally and offer monthly subscriptions that make it super easy (and convenient) to access grass-fed meats. They are currently offering free ground beef (for life) to any first-time customers.

Uncooked meatballs on a round plate waiting to be dropped into the soup

What to Serve With This Vegetable Soup

This soup is filling enough to serve on its own without any side dish. But, if you prefer to make it a part of the classic soup and sandwich or soup and salad duo, it pairs perfectly with my kale caesar salad or romaine lettuce salad. It’s also great alongside my portabella mushroom sandwich. 

If you’ve got a sweet tooth, my keto lemon mug cake is the perfect ending to this warm and cozy meal (and it’s a single serving dessert!).

How To Store Leftover Meatball Vegetable Soup

Store any leftovers in an airtight container in the fridge for up to five days, alternatively, you can freeze it for up to 3 months. 

To reheat, I recommend using the stovetop or microwave. Simply transfer to a pot or microwave-safe bowl, and warm until heated through.

Vegetable Meatball Soup FAQs

Can I use turkey, ground chicken, or pork to make my meatballs?

Sure! If you prefer to use ground turkey or chicken over beef, you can. I would avoid pork in this case as it may make your soup too greasy to enjoy.

Can I make this soup vegetarian?

Sure! If you prefer to keep it meatless, just skip the meatballs and add in extra veggies. If you want to use tofu or tempeh as your protein source – that would be a great option too. 

Can I add other root vegetables like parsnips and sweet potatoes?

Yes, you can! Parsnips, in particular, would be a good addition as they have an almost fennel-like flavor with a touch of sweetness that would pair well with the flavors of this soup!

Can I skip the cauliflower rice or substitute it with something else?

Yes, you can skip the cauliflower rice if you don’t have any. However, you’ll want to add some breadcrumbs or almond flour as a binder, though. Alternatively, you could use some cooked quinoa to help bind the meatballs.

bowl of meatball and vegetable soup with cabbage, zucchini and carrots

This cabbage and meatball veggie-packed soup is truly one of our family’s favorites – the meatballs are flavorful and tender and the veggies just add an extra layer of flavor and texture – this truly is comfort food for the soul and you will find yourself coming back to it all winter long. I can’t wait for you to give it a try!

Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below.  And be sure to follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

meatball and vegetable soup topped with cilantro
Print Recipe
4.24 from 56 votes

Meatball Vegetable Soup

Course: DIET, DINNER, soup + stew + chili
Cuisine: American
Author: Dani Spies
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 10 servings
Calories: 324kcal

Ingredients

Meatballs

  • 2 pounds grass-fed gorund beef*
  • 2 eggs
  • 1 cup cauliflower rice
  • 1/3 cup cilantro
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried oregano

Soup Base

  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 cup diced tomatoes
  • 1 teaspoon dried oregano
  • 8 cups beef broth
  • 4 carrots, peeled and sliced into rounds
  • 1 small cabbage, cut into chunks (8-10 cups)
  • 2 zucchini, cut into quarter moons

optional

  • 1/4 cup fresh cilantro
  • 1/2 lime, juiced

Instructions

Meatballs

  • In a large bowl, combine ground beef, eggs, cauliflower rice, cilantro, salt, pepper, garlic powder, onion powder, and oregeno Add all meatball ingredients in a large bowl and combine well. 
    ground beef, eggs, cauliflower and spices in large glass bowl
  • Scoop a heaping tablespoon of the mixture into your palms, and roll into 1-2 inch meatballs ( I get about 40 meatballs). Set aside.

Soup

  • Heat olive oil in a large Dutch oven, add in onion with a pinch of salt, and cook for 5-7 minutes or until softened and translucent.   Add in garlic and tomatoes, oregano, and another pinch of salt and pepper and cook for another 4-5 minutes.
    veggies sauted in large pot
  • Add in broth, bring to a boil and reduce back down to a simmer.  Carefully adding meatballs and simmer for 12-15 minutes.  Add in carrots, cabbage and zucchini and simmer for 30 minutes or until all the veggies are tender.
  • Adjust seasonings and finish with fresh lime juice and a big handful of fresh chopped cilantro.
    meatball soup in bowl topped with cilantro and lime

Notes

When it comes to meat, grass feed beef is nutritionally superior to conventionally raised beef (plus it’s way tastier – and better for the environment!). It has 6x the amount of Omega 3 fatty acids (the healthy fats), it’s lower in Omega 6 fatty acids (which are the not-so-healthy fats), and has 3-5x the amount of CLA (conjugated linoleic acid). It’s also rich in vitamin A & E and has plenty of antioxidants.
The problem is that it can be tricky to find which is why I usually order my meat online (and have it delivered right to my house). Here are a few options if you’d like to consider that option for yourself:
Cotton Cattle Co. – A local New Jersey farm with superior quality in both taste and texture. They deliver to a bunch of states on the east coast (NJ, NY, PA, CT, DE, MA, MD, VT, DC) and are my number one choice if you live locally.
I recently met the farmer (Bryce – great guy!) and was able to snag a discount code for the #CDFam. You can save 10% off all of their products using code: C&D10 at check out.
Butcher Box – I’ve been using Butcher Box for years. They deliver nationally and offer monthly subscriptions that make it super easy (and convenient) to access grass-fed meats. They are currently offering free ground beef (for life) to any first-time customers.

Nutrition

Serving: 2cups | Calories: 324kcal | Carbohydrates: 13g | Protein: 21g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1062mg | Potassium: 805mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4373IU | Vitamin C: 47mg | Calcium: 102mg | Iron: 3mg

Dairy Free, Diet, Dinner, Gluten Free, Low Carb + Keto, Meat + Chicken, Nut Free, Paleo, Recipes, Soup + Stew + Chili, Video, Whole 30

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

Learn MoreWork With Me

Reader Interactions

Yum! I love this recipe.

    Leave a review Cancel reply

    If you loved this recipe please leave a comment and star rating below. Questions are also welcome. Cheers!

    Recipe Rating




    Comments

  1. Carmen North says

    January 30, 2022 at 12:08 am

    Hi! This looks so delicious. Has anyone tried it in an instant pot?

    Reply
  2. Michelle says

    January 31, 2022 at 8:32 pm

    5 stars
    Thank You for the recipe. I Made this soup this past weekend and it was amazing! I will be making it again! The meatballs held together perfectly.

    Reply
    • Dani says

      February 1, 2022 at 10:28 am

      I’m so glad you enjoyed it, Michelle! My family LOVES this soup as well. Such a classic.

      Reply
  3. Melissa says

    February 5, 2022 at 12:38 pm

    This looks delicious! Are you using fresh or frozen cauliflower rice in the meatballs?

    Reply
    • Dani says

      February 11, 2022 at 11:14 am

      Frozen!

      Reply
  4. Robin Odom Davis says

    February 6, 2022 at 10:18 am

    5 stars
    I am assuming you don’t precook the meatballs before adding them to the soup. Is this correct?

    Reply
    • Dani says

      February 6, 2022 at 6:18 pm

      That’s correct!

      Reply
  5. Deanna Bowman says

    February 6, 2022 at 9:35 pm

    5 stars
    I adjusted this recipe slightly to fit my personal dietary needs and it is fantastic! I substituted scallions for onions, red bell pepper for carrots and added chopped celery in the initial phase of the soup base (sauteed celery with the shallots). Delicious!!!

    Reply
  6. Janet Gruber says

    June 21, 2022 at 5:48 pm

    5 stars
    Hi. I recently discovered your website and You tube channel and I’m very happy I did. I made the Meatball and vegetable soup . It was a big hit at my house. I’ll definitely make it again.
    I live in the desert southwest where summers are really hot. I find it challenging to make lighter dinners that satisfy, are very tasty but don’t feel heavy in your stomach afterwards. And my husband is NOT a salad guy. Your website has given me inspiration. Thank you! Looking forward to trying more of your recipes.

    Reply
    • Dani Spies says

      June 23, 2022 at 2:39 pm

      Hi Janet! I’m so glad you enjoyed this soup – I actually really enjoy soup in the summer as well – somehow it just works!

      Reply

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