A comforting and flavorful soup featuring tender meatballs, cabbage, and a rich tomato broth.
Combine the ground turkey, ground beef, garlic powder, onion powder, salt, black pepper, egg, and breadcrumbs in a mixing bowl. Mix until well combined.
Ensure the mixture is evenly combined to create uniform meatballs.
Form the mixture into small meatballs, about 1 inch in diameter, and set aside.
Use slightly wet hands to prevent the mixture from sticking.
Heat a large pot over medium heat and add a drizzle of oil. Sauté the onion and garlic until fragrant, about 2 minutes.
Stir constantly to avoid burning the garlic.
Add the cabbage to the pot and cook, stirring occasionally, until it begins to soften, about 5 minutes.
Cut the cabbage into thin strips for even cooking.
Pour in the chicken broth, diced tomatoes, Worcestershire sauce, and bay leaf. Stir to combine.
Bring the mixture to a gentle boil before adding the meatballs.
Gently place the meatballs into the pot, ensuring they are submerged in the liquid. Reduce the heat to a simmer.
Avoid stirring too vigorously to keep the meatballs intact.
Add the rice to the pot and simmer until the rice is tender and the meatballs are cooked through, about 20 minutes.
Stir occasionally to prevent the rice from sticking to the bottom.
Remove the bay leaf and serve the soup hot. Garnish with fresh parsley if desired.
Serve with a slice of crusty bread for a complete meal.
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