💡 Recipe Highlights
- •The Soup: Hearty savoy cabbage soup packed with tender potatoes, carrots, and juicy beef meatballs in a rich, creamy broth.
- •Great for Meal Prep: Perfect for making ahead! The flavors deepen and taste even better when reheated the next day.
- •How It Works: The soup base simmers right in the mixing bowl while the browned meatballs steam at the exact same time in the Varoma®.
Is there anything better on a chilly day than a cozy, piping-hot bowl of soup that leaves you feeling completely satisfied?
That’sLogically, exactly why this hearty Savoy Cabbage Soup with Meatballs is one of my absolute favorites. It’s pure, nostalgic comfort food that the whole family will love.
Thanks to your Thermomix®, prepping this soup is a breeze. It takes care of most of the hands-on work, conveniently cooking the meatballs and soup all at once.
Why you’ll love this recipe:
- Pure comfort food, perfect for chilly days
- Incredibly hearty and satisfying
- A fantastic way to use up fresh savoy cabbage
- Super easy and stress-free thanks to the Thermomix®
- A total family favorite (because meatballs!)
- A delicious combo of tender veggies and savory meat
- Clever, all-in-one cooking using the Varoma® attachment
- Tastes even better reheated the next day!
My Top Tips for Success
Be sure to soak the breadcrumbs in a splash of water or milk for a minute before making the meatballs. This easy trick keeps them super tender and juicy!
Crisping up the diced bacon in a skillet first is so worth it! Searing the meatballs in that leftover bacon fat adds an incredible layer of flavor.
Don’t forget to cut out the tough center core of the cabbage before chopping it so you get only soft, tender greens in your soup.
Using the Reverse blade setting on your Thermomix® is key here—it keeps your diced potatoes perfectly intact so they don’t turn into mashed potatoes!
Can I make this ahead of time?
Absolutely! You can easily make this savoy cabbage soup a day in advance. Honestly, it often tastes even better the next day once all those delicious flavors have had time to meld together in the fridge.
Just let the pot cool down and store any leftovers in an airtight container in the fridge. When hunger strikes, simply reheat your portion directly on the stovetop or give it a quick zap in the microwave!
Delicious Variations
Try Different Meat: Don’t have pure ground beef on hand? No problem! A mix of ground beef and pork (or even ground turkey) works wonderfully in this recipe.
Make it Bacon-Free: If you prefer a milder flavor or want to skip the bacon, simply leave out the bacon bits and brown the meatballs in a skillet with a splash of neutral cooking oil instead.
Soaking the Breadcrumbs: Whether you soak your breadcrumbs in a splash of water or a bit of milk is totally up to you—both work like a charm to keep the meatballs juicy!
Ingredients You’ll Need for Savoy Cabbage Soup
For the Meatballs:
- ½ lb (250 g) ground beef
- 1 large egg
- ¼ cup (30 g) breadcrumbs
- 1 tsp Dijon or yellow mustard
- ½ tsp salt
- Freshly ground black pepper, to taste
For the Soup:
- 3 sprigs fresh parsley
- 1 garlic clove
- 2 medium carrots (about 7 oz / 200 g)
- 1½ tbsp oil
- 10 oz (300 g) Yukon Gold potatoes
- 10 oz (300 g) Savoy cabbage, chopped
- 3½ cups (800 ml) flavorful vegetable broth
- ½ cup (100 ml) heavy cream
To Finish:
- 1.8 oz diced bacon (or bacon bits)
How to Make Savoy Cabbage Soup
Instructions:
First, add the fresh parsley to the mixing bowl and chop 5 sec / speed 7. Transfer it to a small bowl and set aside.
Briefly soak the breadcrumbs in a splash of milk or water—this is the secret to keeping your meatballs super tender and juicy!
Peel and quarter the onion, toss it into the mixing bowl, and chop for 5 sec. / speed 5.
Next, add the ground beef, egg, soaked breadcrumbs, mustard, salt, and pepper. Mix for 1 min. / Dough mode until everything is nicely combined.
Time to roll the meatballs! Remove the mixture from the bowl and roll it into small, bite-sized meatballs using your hands. Give the mixing bowl a quick rinse so it’s fresh and ready for the soup.
Heat a skillet over medium-high heat and cook the diced bacon until nice and crispy. Scoop it out with a slotted spoon and set it aside for later.
In that leftover bacon grease, sear the meatballs until they get a gorgeous brown crust. Place the seared meatballs evenly into the Varoma dish and tray.
Peel the carrots and cut them into rough chunks. Peel the potatoes and dice them into about 1/2-inch cubes. Remove the tough core from the savoy cabbage and slice it into thin strips.
Add the garlic clove and carrot chunks to the mixing bowl and chop for 5 sec. / speed 5. Drizzle in a splash of oil and sauté for 3 min. / 120°C (250°F) / speed 1.
Now add your prepared potato cubes, shredded savoy cabbage, vegetable broth, along with salt, pepper, and a generous pinch of nutmeg to the mixing bowl.
Place the lid on top and set the Varoma® with the meatballs in place. Cook the soup for 30 min. / Varoma® / Reverse / speed 1. The reverse setting keeps your tender potato cubes from breaking apart, while the steam cooks those meatballs to perfection on top.
Once the time is up, carefully remove the Varoma®. Stir the heavy cream and a splash of apple cider vinegar into the soup, then give it a quick taste test and adjust the seasonings if needed. Gently fold the meatballs right into the soup.
Ladle this cozy soup into deep bowls and top with that crispy bacon and fresh chopped parsley.
Enjoy!
Now, I hope you have so much fun making this in your own kitchen!
Enjoy! And be sure to give this delicious recipe a try, too: Cheesy Leek and Potato Soup with Ground Beef.
Happy cooking,
Christoph
Savoy Cabbage Soup with Beef Meatballs
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Zutaten
For the Meatballs
- 250 g Ground beef
- 1 Egg Medium
- 30 g Breadcrumbs
- 1 tsp Medium mustard
- 0.5 tsp Salt
- Black pepper
For the Soup
- 3 Zweige Fresh parsley
- 1 Garlic clove
- 200 g Carrots
- 20 g Cooking oil
- 300 g Potatoes Yukon Gold or yellow potatoes work best
- 300 g Savoy cabbage
- 800 ml Rich vegetable broth
- 100 ml Heavy cream
- 1 Schuss Apple cider vinegar
- Ground nutmeg optional
- 0.5 - 1 tsp Salt
- Black pepper
Toppings
- 50 g Diced bacon
Zubereitung
- 3 Zweige Fresh parsleyChop the parsley: Add the fresh parsley to the mixing bowl and chop for 5 sec/speed 7. Transfer to a small bowl and set aside.
- 250 g Ground beef, 1 Egg, 30 g Breadcrumbs, 1 tsp Medium mustard, 0.5 tsp Salt, Black pepperMake the meatballs: Soak the breadcrumbs in a splash of milk or water for a minute to keep the meatballs ultra-tender. Peel and quarter an onion, add it to the mixing bowl, and chop for 5 sec/speed 5. Add the ground beef, egg, soaked breadcrumbs, mustard, salt, and pepper. Mix for 1 min/dough mode until fully combined.
- Shape the meatballs: Remove the meat mixture from the bowl and roll into small, bite-sized meatballs with your hands. Give the mixing bowl a quick rinse so it’s ready for the soup.
- 50 g Diced baconHeat a skillet over medium-high heat and crisp up the diced bacon. Remove with a slotted spoon and set aside for later. In the leftover bacon fat, sear the meatballs until they have a beautiful golden-brown crust. Arrange the seared meatballs evenly in the Varoma dish and tray.
- 200 g Carrots, 300 g Potatoes, 300 g Savoy cabbagePrep the veggies: Peel the carrots and cut them into rough chunks. Peel the potatoes and cut them into 1 cm cubes. Core the savoy cabbage and slice it thinly into ribbons.
- 1 Garlic clove, 200 g Carrots, 20 g Cooking oilCook the soup: Place the garlic clove and carrot chunks into the mixing bowl and chop for 5 sec/speed 5. Drizzle in a splash of oil and sauté for 3 min/120°C/speed 1.
- 300 g Potatoes, 300 g Savoy cabbage, 800 ml Rich vegetable broth, Ground nutmeg, 0.5 - 1 tsp Salt, Black pepperAdd the cubed potatoes, sliced cabbage, vegetable broth, salt, pepper, and a generous pinch of nutmeg to the mixing bowl. Secure the lid and place the Varoma® with the meatballs on top. Cook for 30 min/Varoma/reverse mode/speed 1. The reverse mode keeps your potato cubes intact while the steam gently finishes cooking the meatballs to perfection.
- 100 ml Heavy cream, 1 Schuss Apple cider vinegarCarefully remove the Varoma®. Stir the heavy cream and a splash of apple cider vinegar into the soup, then taste and adjust seasonings as needed. Gently fold in the cooked meatballs.
- 3 Zweige Fresh parsley, 50 g Diced baconTo serve: Ladle the warm soup into bowls and garnish with the crispy bacon and fresh chopped parsley. Enjoy!
Savoy Cabbage Soup with Beef Meatballs
Click stars to rate now
Zutaten
For the Meatballs
- 250 g Ground beef
- 1 Egg Medium
- 30 g Breadcrumbs
- 1 tsp Medium mustard
- 0.5 tsp Salt
- Black pepper
For the Soup
- 3 Zweige Fresh parsley
- 1 Garlic clove
- 200 g Carrots
- 20 g Cooking oil
- 300 g Potatoes Yukon Gold or yellow potatoes work best
- 300 g Savoy cabbage
- 800 ml Rich vegetable broth
- 100 ml Heavy cream
- 1 Schuss Apple cider vinegar
- Ground nutmeg optional
- 0.5 - 1 tsp Salt
- Black pepper
Toppings
- 50 g Diced bacon
Zubereitung
- 3 Zweige Fresh parsleyChop the parsley: Add the fresh parsley to the mixing bowl and chop for 5 sec/speed 7. Transfer to a small bowl and set aside.
- 250 g Ground beef, 1 Egg, 30 g Breadcrumbs, 1 tsp Medium mustard, 0.5 tsp Salt, Black pepperMake the meatballs: Soak the breadcrumbs in a splash of milk or water for a minute to keep the meatballs ultra-tender. Peel and quarter an onion, add it to the mixing bowl, and chop for 5 sec/speed 5. Add the ground beef, egg, soaked breadcrumbs, mustard, salt, and pepper. Mix for 1 min/dough mode until fully combined.
- Shape the meatballs: Remove the meat mixture from the bowl and roll into small, bite-sized meatballs with your hands. Give the mixing bowl a quick rinse so it’s ready for the soup.
- 50 g Diced baconHeat a skillet over medium-high heat and crisp up the diced bacon. Remove with a slotted spoon and set aside for later. In the leftover bacon fat, sear the meatballs until they have a beautiful golden-brown crust. Arrange the seared meatballs evenly in the Varoma dish and tray.
- 200 g Carrots, 300 g Potatoes, 300 g Savoy cabbagePrep the veggies: Peel the carrots and cut them into rough chunks. Peel the potatoes and cut them into 1 cm cubes. Core the savoy cabbage and slice it thinly into ribbons.
- 1 Garlic clove, 200 g Carrots, 20 g Cooking oilCook the soup: Place the garlic clove and carrot chunks into the mixing bowl and chop for 5 sec/speed 5. Drizzle in a splash of oil and sauté for 3 min/120°C/speed 1.
- 300 g Potatoes, 300 g Savoy cabbage, 800 ml Rich vegetable broth, Ground nutmeg, 0.5 - 1 tsp Salt, Black pepperAdd the cubed potatoes, sliced cabbage, vegetable broth, salt, pepper, and a generous pinch of nutmeg to the mixing bowl. Secure the lid and place the Varoma® with the meatballs on top. Cook for 30 min/Varoma/reverse mode/speed 1. The reverse mode keeps your potato cubes intact while the steam gently finishes cooking the meatballs to perfection.
- 100 ml Heavy cream, 1 Schuss Apple cider vinegarCarefully remove the Varoma®. Stir the heavy cream and a splash of apple cider vinegar into the soup, then taste and adjust seasonings as needed. Gently fold in the cooked meatballs.
- 3 Zweige Fresh parsley, 50 g Diced baconTo serve: Ladle the warm soup into bowls and garnish with the crispy bacon and fresh chopped parsley. Enjoy!
