Italian Meatball Soup
- 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
- Produce
- Bay leaves, whole (2)
- Cabbage (1/2 pounds)
- Carrots (3/4 cups)
- Celery (3/4 cups)
- Garlic (2 cloves)
- Onion (3/4 cups)
- Oregano, Ground (1/4 teaspoons)
- Parsley, Fresh (7 Tablespoons)
- Russet potato (1 cup)
- Meat
- Ground beef (3/4 pounds)
- Canned Goods
- Beef stock, Low Sodium (7 cups)
- Soup (1)
- Tomato paste (2 Tablespoons)
- Cooking & Baking
- Black pepper (1/2 teaspoons)
- Olive oil (3 Tablespoons)
- Peppercorns (1 teaspoon)
- Salt (1 teaspoons)
- Drinks
- Lemon juice (2 teaspoons)
- Water (2 cups)
- Dairy
- Parmesan cheese (1/2 cups)
- Parmesan cheese to serve (1)
- Refrigerated
- Egg, whole (1)
- Other
- TIED IN A CHEESECLOTH BUNDLE
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published January 18, 2010 (3 years ago).
54 people saved this recipe.
