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
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To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.
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Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.
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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.
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Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.
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Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.
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Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.