Christina's Italian Meatball Soup

from The Pioneer Woman Cooks

Meatballs:
¾ pounds ground beef
½ cups freshly grated Parmesan cheese
1 Tablespoons dried parsley
1 whole egg
2 cloves garlic
½ teaspoons salt
½ teaspoons black pepper
¼ teaspoons ground oregano
2 teaspoons lemon juice

Soup:
3 TBSP olive oil
5 C beef stock
4 cups water
½ teaspoon salt
1/2 tsp black pepper
2 TBSP tomato paste
¾ cup onion, chopped
¾ cup carrots, chopped
¾ cup celery, chopped
1 cup russet potato, chopped (do not peel)
½ pound cabbage chopped
4 teaspoons dried parsley
2 whole Bay Leaves

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. Drain some of the fat off. To pot, add beef stock, water, salt, tomato paste, and herbs. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes.

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.