MEATBALL VEGETABLE SOUP
2 quarts (8 cups) beef broth ~ I make my own with water & beef "Better than Bouillon"
2 (14.5 ounce) cans diced tomatoes, undrained (I like the ones with Italian seasoning)
3 medium potatoes, peeled and cubed
3 medium carrots, sliced.............................................1 cup shredded cabbage
1 large onion, chopped................................................1/2 cup chopped fresh parsley
1-2 tsp marjoram...........................................................1 tsp. celery seed
1-2 tsp. dried thyme......................................................1 tsp. Kosher salt
1 tsp. black pepper
Homemade MEATBALLS
1 lb. extra-lean ground beef or turkey.........................1/2 cup soft bread crumbs
1 egg, beaten.................................................................1 tsp. Worcestershire sauce
1 tsp. Kosher salt..........................................................1/2 tsp. pepper
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In a large Dutch oven or soup kettle, combine the first group of ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.
In a bowl, combine beef, bread crumbs, egg, Worcestershire sauce, salt and pepper. Shape into 1-in. balls; drop into soup. Cover and simmer for 2 hours. Serves 8-10
NOTE: I cut the recipe in half, using just 1 quart beef broth, 1 can of tomatoes, 1 large potato, 1-2 carrots, 1/2 onion, but still ended up with almost a cup of shredded cabbage. I like herbs, so I always add in extra.