Italian Meatball Soup

For the meatballs:
1 lb ground beef
1/2 c shredded parmesan cheese
3 TBS fresh parsley (or 3 tsp dried parsley)
1 egg
2 cloves garlic (or 1/2 tsp minced garlic)
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp ground oregano
2 tsp lemon juice

For the soup:
3 TBS olive oil
7 c beef stock
2 c water
1/2 tsp salt
2 TBS tomato paste
3/4 c onion, chopped
3/4 carrots, chopped and quartered into bite-sized pieces
3/4 c celery, chopped into bite-size pieces
1 c chopped potato
1/2 lb cabbage, chopped

To make meatballs combine all ingredients and mix well; roll them into small bite-sized meatballs and chill them for 30 minutes.

While they are chilling, cut up all the veggies. Once they are done chilling heat olive oil over medium heat in a large pot. Brown meatballs and then place them off to the side (they don't have to be fully cooked, just browned on the sides, they will cook through in the soup). Add the beef stock, water, salt and tomato paste to the pot. Bring to a boil and then simmer for 10 minutes. Add onions, carrots, celery and potatoes, bring to a boil and then simmer for 15 minutes. Add cabbage and meatballs, bring to a boil and simmer for 30 minutes.