Image courtesy: popsugar.com

Image courtesy: popsugar.com

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

Directions

In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. In a bowl, combine beef, bread crumbs, egg, Worcestershire sauce, salt and pepper. Shape into 1-in. balls; drop into soup. Cover and simmer for 2 hours.