Italian Meatball and Vegetable Soup

For meatballs
1 lb 2oz lean ground beef
1/2 c bread crumbs
1 egg, beaten
2 tbsp oregano
salt and pepper to taste

Soup
1tbsp olive oil
1 onion, finely chopped
1-2 large red chilies or 1 can green chilies
1 clove garlic, crushed
2 carrots, diced
1 zucchini, diced
3 1/2 oz cabbage, dark variety
1 small can tomato paste
14 oz canned chopped tomatoes
4 1/2 -6 cups beef stock
salt and pepper to taste
2 tbsp oregano
Parmesan cheese to serve

Mix the meatball ingredients together in a large bowl and set aside.
Heat olive oil in a large saucepan. Add the onion and chilli and saute until softened but no browned. Add the garlic, carrots, zucchini, cabbage and tomato paste and cook for a further 2-3 minutes or until the vegetables are a bright color. Add the tomatoes and stock and bring to a boil. Reduce to a slow simmer..

Shape the meatballs into teaspoon size balls. Drop into the pan one by one, stirring every now and then. increase the heat slightly and simmer the soup for a further 15-20 minutes or until the meatballs are cooked through. Season. Add the herbs and serve with grated cheese.


Number of Servings: 4

Recipe submitted by SparkPeople user NONNA47.