Soup recipe....

A great healthy soup on a cold day!

Ingredients
Meatballs:
1/2 lb. ground beef, 1 lb. ground lean Turkey
1/4cups Freshly Grated Parmesan Cheese
3 Tablespoons Fresh Parsley, Minced (or 2 Tb. dry)
1 whole Egg
2 cloves Garlic or 2 ts. chopped)
½ teaspoons Salt
½ teaspoons Black Pepper
¼ teaspoons Ground Oregano
2 teaspoons Lemon Juice
SOUP
3 Tablespoons Olive Oil to saute meatballs
7 cups Low Sodium Beef Stock(I used boullion cubes, 3 chicken and 5 beef for extra flavor)
2 cups Water
1 30 oz. can crushed tomatoes (or diced if you prefer) or sauce
½ teaspoons Salt
2 Tablespoons Tomato Paste
¾ cups Onion, Chopped
¾ cups Carrots, Chopped
¾ cups Celery, Chopped
1 cup Russet Potato, Chopped (do Not peel) *I didn't use potato
½ pounds Cabbage Chopped *I used fresh spinach leaves instead
Grated Parmesan Cheese To Serve
1 ts. garlic
2 ts. dried basil (or you could use fresh)
Preparation Instructions
To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.

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(or water and bouillon cubes and dissolve before moving on), water, salt, tomato paste, crushed tomatoes, garlic, and herbs. Bring to a boil, then simmer 30 minutes.

Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Add spinach and meatballs. Bring to a boil, then simmer 8 to 10 minutes. Taste for salt, I sometimes add seasoning salt as part of the salt.

Serve with plenty of freshly grated Parmesan cheese sprinkled over the top. I made this soup the night before and then rewarmed it and it was really good!