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