Categories: Soup

Ingredients

• 3/4 lb ground beef
• 1 large egg
• 2 garlic cloves
• 7 tbsp minced parsley
• 2 tsp lemon juice
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground oregano
• 1/2 cup grated Parmesan
• 3 tbsp olive oil
• 7 cups beef stock
• 2 heaping tbsp tomato paste
• 2 whole bay leaves
• 1 tsp peppercorns
• 3/4 cup diced onion
• 3/4 cup diced carrots
• 3/4 cup diced celery
• 1 cup diced russet potato
• 1/2 lb cabbage, sliced
• Crusty bread, for serving

Directions

1. To make the meatballs, add the ground beef, egg, garlic, 3 tbsp parsley, lemon juice, salt, pepper, ground oregano and grated Parmesan to a bowl. Mix together well, then roll the mixture into 1-inch bowls.

2. In a large pot, heat the olive oil over medium-high heat. Brown the meatballs in batches, turning to brown, 3-4 minutes per batch. No need to cook them all the way, as they’ll go back into the soup later. When the meatballs are brown, remove them with a slotted spoon and set aside.

3. Now, grab some beef stock and pour it into the pot. Add some salt. Stir in the tomato paste. Next, make a bouquet garni. Add the remaining 4 tbsp parsley, the bay leaves, and peppercorns to a piece of cheesecloth and tie it into a bundle using kitchen twine. Drop it right into the soup.

4. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes. Remove the bouquet garni from the pot. Go ahead and discard it.

5. Next, add the diced vegetables and the crisp, sliced cabbage. Finally, in go the browned meatballs. Let the soup simmer for about 20 minutes or so.

6. You can sprinkle the soup with some grated Parmesan. Serve with a loaf of crusty bread.

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