Italian Meatball Soup

Prep Time: 30 Minutes  |  Cook Time: 45 Minutes  |  Difficulty: Easy  |  Servings: 8

Ingredients

• Meatballs:
• ¾ pounds Ground Beef
• ½ cups Freshly Grated Parmesan Cheese
• 3 Tablespoons Fresh Parsley, Minced (or 1 Tablespoon dry)
• 1 whole Egg
• 2 cloves Garlic
• ½ teaspoons Salt
• ½ teaspoons Black Pepper
• ¼ teaspoons Ground Oregano
• 2 teaspoons Lemon Juice 
  
  SOUP
• 1 T Olive Oil
• 7 cups Low Sodium Beef Stock
• 2 cups Water
• ½ teaspoons Salt
• 2 Tablespoons Tomato Paste
• 1 Onion, Chopped
• ¾ cups Carrots, Chopped
• ¾ cups Celery, Chopped
• 2-3 cups Red Potato, Chopped (do Not Peel)
• ½ pounds Cabbage, Chopped
• 1 Cheyote Squash, Chopped (you know, that funny looking pear/pepper looking thing you got from Bountiful Baskets last weekend, completely optional, I just thought I would throw one in for good measure and it turned out perfect)
• Grated Parmesan Cheese To Serve
• TIED IN A CHEESECLOTH BUNDLE
• 4 Tablespoons Fresh Parsley, Minced (or 2 Tablespoons dry)
• 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. Do not cook completely through, the meatballs will finish cooking through when you add them to the soup later (you don't want them to dry out).
To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.
Add onion, carrots, celery, cheyote squash, 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.