Categories: Italian, September2011, main dish, soups

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
• CHEESECLOTH BUNDLE:
• 4 Tablespoons Fresh Parsley, Minced
• 2 whole Bay Leaves
• 1 teaspoon Peppercorns

Directions

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

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

3. 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.

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

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

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

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