More Soup...Meatball Soup

We are still is super bowl mode here, so another soup recipe it is! I made this recipe today. It has been bookmarked on my computer for weeks and I finally decided to just make it. It was good. I made a few changes. I made the meatballs the way I usually make them, not the way the recipe said (I made a huge batch and froze some for when baby arrives!)I also did not have cabbage since we don't eat it. So I made it without. I also added some extra potato chunks. Overall it was different and we enjoyed it.


Ingredients

* Meatballs:
* ¾ pounds Ground Beef
* ½ cups Freshly Grated Parmesan Cheese
* 3 Tablespoons Fresh Parsley, Minced
* 1 whole Egg
* 2 cloves Garlic
* ½ teaspoons Salt
* ½ teaspoons Black Pepper
* ¼ teaspoons Ground Oregano
* 2 teaspoons Lemon Juice
* SOUP
* 3 Tablespoons Olive Oil
* 7 cups Low Sodium Beef Stock
* 2 cups Water
* ½ teaspoons Salt
* 2 Tablespoons Tomato Paste
* ¾ cups Onion, Chopped
* ¾ cups Carrots, Chopped
* ¾ cups Celery, Chopped
* 1 cup Russet Potato, Chopped (do Not Peel)
* ½ pounds Cabbage Chopped
* Grated Parmesan Cheese To Serve
* TIED IN A CHEESECLOTH BUNDLE
* 4 Tablespoons Fresh Parsley, Minced
* 2 whole Bay Leaves
* 1 teaspoon Peppercorns

Preparation Instructions

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.


Recipe adapted from the pioneer woman cooks.