When I was growing up, one of my favorite meals was my grandma's cabbage & meatball soup. I could've eaten bowls upon bowls of the stuff in a single sitting. Then, I moved away from home and away from Grandma's cooking. Sadly, I was away from my beloved cabbage & meatball soup for almost 10 years.

Recently, I found myself really craving it and decided to take a crack at figuring out the ingredients and making it on my own. I think Grandma would be proud.

Cabbage & Meatball Soup
Serves 6-8
Prep Time - 20 minutes
Cook Time - about 30 minutes

INGREDIENTS
1 TBSP butter
1 medium onion, chopped
1 clove garlic, minced
1 stalk celery, thinly sliced
1-2 carrots, sliced
1 medium head cabbage (somewhere between 1/2 & 1 lb), sliced
salt & pepper
4 cups chicken broth
1 cup water
2 cups beef broth
1/2 lb (more if you like) ground beef
2 tsp parsley, chopped
2 cloves garlic, minced
1 egg
1/4-1/2 cup bread crumbs
1/4 cup grated Parmesan cheese

DIRECTIONS
Melt butter in a large stockpot. Add onion, celery, carrot, and garlic and cook about 5 minutes, or until the onions begin to soften. Season with salt & pepper. While the veggies are cooking, chop up the cabbage.

Add cabbage and stir. Let the cabbage cook for about 3 minutes. Add broth & water. Put a lid on the pot and let simmer.

While the pot is simmering, mix together the ground beef, salt & pepper, garlic, parsley, egg, bread crumbs, and Parmesan cheese. Form into small balls (about 1" - 1 1/2") and add to the pot. Keep the cover on and let cook for about 10-15 minutes. If the pot comes to a heavy boil, turn down the heat. Season with salt & pepper to taste.