Step 1

For the meatballs: In a large bowl, combine the ground beef, parmesan, chopped parsley, egg, garlic, salt, pepper, oregano, and lemon juice. Shape the mixture into small balls (about 1-inch wide) and chill for 30 minutes. (You should have about 24 meatballs.)

Step 2

After chilling, heat the olive oil over medium-low heat in a heavy pot. Briefly brown meatballs on all sides, then remove to a plate.

Step 3

For the soup: To the pot, add the beef stock, 2 cups water, salt, and tomato paste. Bring to a boil, then reduce the heat to simmer for about 30 minutes.

Step 4

Meanwhile, gather the parsley leaves, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure. Add this to the pot.

Step 5

Add the onion, carrots, celery, and potatoes to the pot. Simmer 15 minutes more. Remove the herb bundle.

Step 6

Add the cabbage and meatballs to the pot. Bring to a boil, then reduce the heat to simmer for 8 to 10 minutes.

Step 7

Serve with plenty of freshly grated parmesan sprinkled over the top.