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
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.
