PW's Italian meatball soup

3/4  lb.		Ground Beef
1/2  cup		Freshly Grated Parmesan Cheese
3  tablespoons		Fresh Parsley, Minced
1		whole Egg
2		cloves Garlics
1  teaspoon		Salt
1/2  teaspoon		Black Pepper
1/4  teaspoon		Ground Oregano
2  teaspoons		Lemon Juice
3  tablespoons		Olive Oil
7  cups		Low Sodium Beef Stock
2  cups		Water
2  tablespoons		Tomato Paste
3/4  cup		Onion, Chopped
3/4  cup		Carrots, Chopped
3/4		Celery, Chopped
1  cup		Russet Potato, Chopped
1/2  lb.		Cabbage Chopped

Tip: For nutritional information on all the ingredients in PW's Italian meatball soup just click on each ingredient name. Then adjust the serving size for any PW's Italian meatball soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.
Gather 4 tablespoons 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 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 8 to 10 minutes.
Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.