Italian Meatball Soup

Italian Meatball Soup (from Pioneer Woman)

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

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 meatballs have chilled, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. Add beef stock, water, tomato paste, and herb bag to pot. Bring to a boil, then simmer for 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. Optional** Serve with plenty of freshly grated Parmesan cheese sprinkled on top.

This recipe was okay. It wasn't awesome for the amount of time it took me to cook it (pre-warning...it took me 3 hours total! Although I'm pretty slow at cutting veggies.), but I'll probably cook it again during the cold months. I also omitted the cabbage and celery. I know it's good for you, but I just can't stand celery and as we all know, vegetables that Chad eats are few and far between. Oh, and fyi, the soup tasted better the second day.