Shelly's Recipe

ITALIAN MEATBALL SOUP

Category: Soups

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

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. Servings: 8