Meatball Soup

This cold snap has made it perfect soup, fire, blanket, tea weather. In no particular order.

The meatballs in this soup give it heartiness but it's truly like a skinny soup. The cabbage is a great healthy addition. Top with a little fresh asiago cheese and plop down in front of the fire.

Meatball Soup...

1 onion chopped
1/2 cup celery chopped
1/2 cup carrots chopped
3 fresh garlic cloves
20-25 fresh uncooked meatballs of choice (golf ball size)
2 tbsp olive oil
3 1/2 cups fresh broth of choice (veggie, beef or chicken depending on meat of meatballs)
2 cups water
115 oz can of crushed tomatoes
2 bay leaves
1/2 tsp dried oregano
1 tsp basil
1/2 tsp parsley
2 cups chopped cabbage
Himalayan salt to taste

1. Warm 1 tbsp olive oil in sauté pan and add meatballs. Cook till done.
2. Remove meatballs from pan. Leaving drippings. Add additional 1 tbsp olive oil. Pit whole garlic cloves in pan and brown slightly. Smash cloves and add onions, carrots and celery. Sauté till tender.
3. Add stock, water, tomatoes, vegetables and seasonings to soup pot. Simmer about 30 minutes or till veggies are tender.
4. Add cabbage and meatballs to pot and simmer additional 30 minutes.

Top with cheese and enjoy!