Italian Meatball Stoup!

This delicious "Stoup" was inspired by Ree Drummond, The Pioneer Womans Italian Meatball Soup. She is my food goddess, keeping me in the know on what to make for dinner.

I love her recipes, but sometimes a working mom of 4 has to take shortcuts! So, here is my slightly modified version which turned out mighty tastey if I do say so myself!

Ingredients

Meatballs:
1 pound Ground Beef (or turkey/chicken)
½ cups Freshly Grated Parmesan Cheese
3 Tablespoons Fresh Parsley, Minced
1 whole Egg
2 TBSP minced garlic
½ teaspoons Salt
½ teaspoons Black Pepper
¼ teaspoons Ground Oregano
2 teaspoons Lemon Juice

Stoup:
3 Tablespoons Olive Oil
6 cups Low Sodium Beef Stock
2 Tablespoons Fresh Parsley, Minced
½ teaspoons Salt
1/2 small can Tomato Paste
¾ cups Onion, Chopped
¾ cups Carrots, Chopped
¾ cups Celery, Chopped
1 cup Red Potato, Chopped (Peel on!)
½ pounds Cabbage Chopped
Grated Parmesan Cheese To Serve


Preparation Instructions

Meatballs: combine all meatball ingredients listed above in a large bowl and mix well. Shape into small 1" balls and chill for 20-30 minutes.

After chilling meatballs, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a baking sheet. Bake for 20 mins or until cooked through. To pot, add onion, carrots, celery, and potatoes and stir until all oil and meatball drippings are well mixed with the veggies and the veggies are softening a little. Pour in the beef stock, water, salt, tomato paste, and bring to a boil. Simmer 30 minutes. Add the cooked meatballs and parsley and simmer 15 more minutes.

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

Add a side of hot crusty french bread, or if you are feeling naughty try Ree's Garlic Cheese bread along side this. Oh my goodness...it will leave you fat & happy. I promise!.