Cabbage Meatball Soup

Cabbage Meatball Soup

Slice into bite size pieces:

• 2 – 3 large onions
• 1 green pepper
• 1 red pepper
• 4 stalks celery
• 5 carrots
• 2 garlic cloves
• 1/2 a head of cabbage cut into bite size pieces.

Meatballs:

• 1 pound minced beef
• 1 tsp garlic powder
• 1 tsp salt
• 1 egg
• 1/3 cup Italian bread crumbs
• 1/3 cup grated Parmesan cheese
• 2 tbs parsley

With your hands mix it all up and then form tiny meatballs.

Saute the vegetables (except cabbage) in olive oil, and then add:

• One-28 ounce can of diced Italian tomatoes
• 2 tbs Parsley
• 1 tbs Italian seasoning
• 1 tbs Oregano
• 1 tsp Basil
• 1/2 tbs salt
• 12 cups of beef broth
• cabbage pieces

Bring to a low simmer and add the meatballs. (Do not precook the meatballs, they will cook in the soup). Add 1 zucchini cut into quarters. Correct the seasoning to taste.

Simmer medium low for 2-3 hours or until all vegetables are done. Serve with crusty bread.