Italian Meatball Soup

By charlotteh371

Ingredients

• Meatballs:
• ◾3/4 pounds Ground Beef
• ◾1/2 cup Freshly Grated Parmesan Cheese
• ◾3 Tablespoons Fresh Parsley, Minced
• ◾1 whole Egg
• ◾2 cloves Garlic
• ◾1/2 teaspoon Salt
• ◾1/2 teaspoon Black Pepper
• ◾1/4 teaspoon Ground Oregano
• ◾2 teaspoons Lemon Juice
• ◾ SOUP
• ◾3 Tablespoons Olive Oil
• ◾7 cups Low Sodium Beef Stock
• ◾2 cups Water
• ◾1/2 teaspoon Salt
• ◾2 Tablespoons Tomato Paste
• ◾3/4 cups Onion, Chopped
• ◾3/4 cups Carrots, Chopped
• ◾3/4 cups Celery, Chopped
• ◾1 cup Russet Potato, Chopped (do Not Peel)
• ◾1/2 pound Cabbage Chopped
• ◾ Grated Parmesan Cheese To Serve
• ◾ TIED IN A CHEESECLOTH BUNDLE
• ◾4 Tablespoons Fresh Parsley, Minced
• ◾2 whole Bay Leaves
• ◾1 teaspoon Peppercorns

Preparation

Step 1

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.

Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.