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Ingredients

• 2 quarts beef broth
• 2 (14.5 ounce) cans diced tomatoes, undrained
• 3 medium potatoes, peeled and cubed
• 3 medium carrots, sliced
• 1 cup shredded cabbage
• 1 large onion, chopped
• 1/2 cup chopped fresh parsley
• 6 whole peppercorns
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon celery seed
• 1/2 teaspoon dried thyme
• 1/8 teaspoon ground cumin
• 1 pound lean ground beef
• 1/2 cup soft bread crumbs
• 1 egg, beaten
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Description

Filling Soups Like This Make It Easy To Get Through Cold New England Winters. The Meatballs Are Extra-easy Because They Cook In The Soup...there's No Need For Browning Beforehand.

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