Turkey Meatball and Cabbage Soup

Turkey Meatball and Cabbage Soup

Turkey Meatball and Cabbage Soup


Cozy up with this savory meatball and cabbage soup– tender, herbed turkey meatballs, mixed vegetables simmered in a rich homemade-broth. Grain-free, minimal ingredients, and super tasty!


A mug of Turkey Meatball Cabbage Soup


I can’t wait for you to trying this Turkey Meatball and Cabbage Soup! This grain-free recipe isn’t heavy on the gut, but still satisfying with it’s hearty vegetables, herbed meatballs, and savory, homemade broth.


If you are a fan of meatballs like my family is, I’d love to know your favorite meatball dish in the comments below! Check out my recipe for Skillet Turkey Meatballs with Mushroom Gravy for more meatball related goodness.



Ingredients for Turkey Meatball Cabbage Soup





  • 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 powder and onion powder
  • ground pepper to taste
  • fresh parsley, optional


  1. Add broth and water to a stockpot or dutch oven and bring to a boil.
  2. 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.
  3. Once the broth is boiling, add the carrots and celery, along with salt, onion powder, garlic powder, and pepper.
  4. 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. If you prefer to cook them in the oven, bake them on a lined cookie sheet for 15 minutes at 375 F, or until meatballs reach an internal temperature of 165 F.
  5. Add cabbage and cover. Simmer until the cabbage is tender.
  6. Season with salt and pepper to taste and top with fresh parsley.


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