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When you’re craving something cozy, nourishing, and easy to make, this One-Pot Cabbage and Rice Soup with Chicken Meatballs delivers. It’s packed with spices, cabbage, and basmati rice, all simmered in a rich broth. With minimal prep and just one pot, this hearty soup is the perfect weeknight meal—comforting, satisfying, and packed with Mediterranean-inspired flavors.

Why You’ll Love This Recipe

  • One-Pot Wonder – Fewer dishes, maximum flavor.
  • Hearty & Nourishing – Loaded with protein, veggies, and warming spices.
  • Easy to Make – Simple ingredients come together effortlessly.
  • Meal-Prep Friendly – Tastes even better the next day!

Pro Tips for the Best Cabbage and Rice Soup

  • Don’t Skip the Garlic – It adds deep flavor to both the broth and meatballs.
  • Brown the Meatballs First – This locks in juices and enhances the soup’s depth.
  • Lemon Zest – Brightens up the dish without overpowering it.
  • Use Basmati Rice – It stays fluffy and absorbs flavor without getting too mushy.

Variations & Add-Ons

💡 Swap the Protein – Try ground turkey or lamb instead of chicken.
💡 Make it Vegetarian – Replace meatballs with white beans or chickpeas and vegetable broth.
💡 Add More Greens – Stir in spinach or kale for extra nutrients.
💡 Spice It Up – A dash of harissa or chili flakes adds extra heat.

FAQs

Can I make this soup ahead of time?

Yes! It reheats beautifully. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.

Can I use brown rice instead of basmati?

You can, but it takes longer to cook. Consider adding it earlier in the simmering process.

What’s the best way to serve this soup?

A dollop of yogurt and a side of warm pita or crusty bread take it to the next level.

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One-Pot Cabbage and Rice Soup with Chicken Meatballs

This One-Pot Cabbage and Rice Soup with Chicken Meatballs is hearty, flavorful, and easy to make. Tender cabbage, spiced tomato broth, and juicy meatballs come together in a cozy, nourishing bowl.

Ingredients

Units Scale

For the Meatballs:

  • 1 lb ground chicken or turkey
  • 2 cloves garlic, grated
  • 1 egg
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp olive oil
  • Olive oil for cooking

For the Soup:

  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp coriander
  • 1/2 tsp red pepper flakes (optional)
  • 4 cups green cabbage, shredded
  • 1 can (14 oz) diced tomatoes
  • 4 cups chicken broth (or more as needed)
  • 1/2 cup basmati rice
  • Zest of 1 lemon
  • Salt & black pepper, to taste
  • 1/4 cup fresh parsley or dill, chopped (for garnish)
  • Yogurt, bread or pita (for serving)

Instructions

Make the Meatballs:

  1. In a bowl, combine ground chicken, garlic, egg, parsley, cumin, salt, black pepper, and olive oil (if using). Mix until just combined.
  2. Form into small meatballs (about 1 inch in diameter).
  3. Heat a pot over medium heat with a drizzle of olive oil. Sear meatballs on all sides until browned (they don’t need to be fully cooked yet). Set aside.

Make the Soup:

  1. In the same pot, wipe the it clean and then heat olive oil over medium heat. Sauté onion and garlic until softened.
  2. Stir in cumin, paprika, coriander, and red pepper flakes. Cook for 30 seconds to bloom the spices.
  3. Add cabbage and diced tomatoes. Stir to coat in the spices.
  4. Pour in the chicken broth and bring to a simmer.
  5. Add rice and stir, then gently drop in the seared meatballs.
  6. Simmer for 15-20 minutes, until the rice is tender and the meatballs are fully cooked.
  7. Taste and adjust seasoning with salt and black pepper. Stir in lemon zest and garnish with parsley or dill.
  8. Serve each bowl with a dollop of yogurt and drizzle of olive oil.