Italian Meatball Soup

• 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

1. To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.
2. Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure.
3. 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.
4. Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.
5. Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes.
6. Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.

ground beef, freshly grated parmesan cheese, fresh parsley, egg, garlic, salt, black pepper, ground oregano, lemon juice, soup, olive oil, stock, water, salt, tomato paste, onion, carrots, celery, russet potato, cabbage, parmesan cheese, cheesecloth bundle, fresh parsley, bay leaves, peppercorns

Taken from www.epicurious.com/recipes/member/views/italian-meatball-soup-50162671 (may not work)