Italian Meatball Soup

This is a Pioneer Woman aka Ree Drummond recipe.  I made it last week and it was really good with some crusty bread...I probably could have made the meatballs a little smaller and I completely forgot to add the cabbage but we didn't miss it. :-)

Meatballs:
3/4lbs. ground beef
1/2 C. freshly grated Parmesan cheese
3 tbsp. fresh parsley, minced
1 whole egg
2 cloves garlic
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground oregano
2 tsp. lemon juice

Soup:
3 tbsp. olive oil
7 C. low sodium beef broth
2 C. water
1/2 tsp. salt
2 tbsp. tomato paste
3/4 C. onion, chopped
3/4 C. carrots, chopped
3/4 C. celery, chopped
1 C. russet potatoes, chopped, do not peel
Grated Parmesan cheese to serve

Tied in a Cheesecloth bundle
4 tbsp. fresh parsley minced
2 whole bay leaves
1 tsp. peppercorns

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

Gather 4 tbsp. 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.  To pot, add beef stock, water, salt, tomato paste, and herb bag.  Bring to a boil, then simmer for 30 minutes.

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

Add cabbage and meatballs.  Bring to a boil, then simmer for 8 to 10 minutes.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top of the soup.