Meatball and Cabbage Bone Broth Soup
Cozy up with this deliciously savory meatball and cabbage bone broth soup!
Packed with both flavor and immune-boosting goodness, this anti-inflammatory soup is sure to nourish your body and soul. I made my own bone broth for this recipe because not only is it an inexpensive alternative to store bought broth, but it’s great for your gut, immune system, joints… the list goes on. It’s amazing stuff!
Bone broth is so convenient to have on hand for when you want to whip up a gut-healing soup or to just have available in the freezer for when the family is sick. I usually make my bone broth in the crock pot a couple of a day or two before hand by slowly simmering it. It can easily be turned into a stew by adding chopped veggies, herbs, and in this case, meatballs.
As always, I would love to know what you think if you give this soup a try!
- 1 lb of ground turkey
- 1-2 tbsp of finely chopped fresh parsley (1-2 tsp of dried parsley)
- 1 tsp of salt
- 1/2 tsp each of onion and garlic powder
- 1/4 tsp of ground pepper
- 6 cups of chicken or vegetable broth
- 4 cups of water
- 3 medium carrots, sliced
- 3 celery stalks, sliced
- 1/2 a small cabbage, sliced
- 2 tsp of salt
- 1/2 tsp each of garlic and onion powder
- ground pepper to taste
- fresh parsley, optional
- Add broth and water to a stockpot or dutch oven and bring to a boil.
- While your waiting for the broth to boil, combine all of the ingredients for the meatballs. Mix (without overmixing) and roll into 2 inch meatballs.
- Once the broth is boiling, add the carrots and celery, along with salt, onion powder, garlic powder, and pepper. Reduce the heat and carefully add the meatballs with a spoon.
- Cover and let simmer until the meatballs are cooked through, about 8-10 minutes.
- Bake on a lined cookie sheet for 10-15 minutes, or meatballs are cooked through.
- Add cabbage and simmer and additional 5 minutes.
- Season with salt and pepper to taste and top with fresh parsley.