Italian Meatball Soup

Without question this turned out to be a Murphy's law Day.  I started the day like gangbusters attacking my to-do list.  I had a group of my close friends for a belated holiday get together.  This is a much anticipated evening for all of us.  It is a pot-luck dinner with great food and even greater friends.
Therefore, I am guessing many of you know the routine check off list anytime you have expected guests-pick up, vacuum, bathroom (the cap was loose on the cleaner and I dumped it everywhere), tablescape (dropped 2 dishes), cook and add all those extra touches.  Then toss in a gift exchange that I was not quite finished crafting (don't ask about the extra fine glitter that I will be dealing with for months after my sleeve knocked it off the counter, yup on carpet)!  I went down the list methodically, still while working my expected tasks with the website and consulting duties.  No problem, right?  I am used to multi-tasking to the Nth degree......

Then BANG, POP, FLASH!  Then no electricity.  2:00 in the afternoon.  Guests coming at 6:00.  Well, I took a deep breath, figured my part of dinner was at least made (soup) and waited patiently for the power to come back on.  Waited.  Waited. Waited some more.  It is winter in PA.  It is gray all day, then dark early.  And, COLD!  I waited.  The power company was outside working.  At 5, I figured I better cancel the evening.  Then, wallah, lights, cameras, action....all came back on!  Heated up the soup, turned up the heat, and for the rest of the evening I relaxed and laughed with friends!
Thanks for allowing me to vent my day, onto today's recipe......

Italian Meatball Soup (Rhee Drummond, love her recipes, I label them ordinary gourmet.  They make all of us look like chefs!)

*sounds like a lot of ingredients, but 1/2 the list are spices

3/4 lb. ground meat
1 egg
7 T. minced parsley
2 garlic cloves minced
2 tsp. lemon juice
1/4 tsp salt
1/4 tsp pepper
1/4 tsp. oregano
1/2 c. grated Parmesan
olive oil
7 c. beef stock
2 heaping T. tomato paste
2 bay leaves
1 tsp. peppercorns
1 c. chopped carrots
1 c. chopped celery
1 c. chopped potato
1/2 lb. sliced cabbage

Mix the beef, egg, 3 T. parsley, lemon juice, salt & pepper, oregano and Parm to form the meatballs.

Form one inch meatballs and place on a tray.

You have 2 choices:  The recipe calls for you to brown in oil in a dutch oven.  I chose to brown mine in the oven at 350°  for a few minutes.  Saved some fat content in the soup and a messy stovetop.

Combine the beef stock and tomato paste in a soup pot or dutch oven.  Bring to a boil and turn down to a simmer. Make a bouquet garni with the bay leaves, peppercorns and remaining parsley.  This was another snafu to my day.  I had no cloth to bundle my herbs.  Think, think, think.  Ah ha, I used a coffee filter!  Worked just fine.  Drop into the broth.  Simmer for 30 minutes.  Remove and discard.  

 Add all of the chopped vegetables.

Bring to a boil and then turn down to a simmer.  Gently add your meatballs.  Simmer for 45 minutes until the veges are cooked and the meatballs are cooked through.

Top with a little grated parm and parsley for garnish if you like!  This was really good.  With the bay leaf and tomato paste the both had a rich flavor.  The cabbage gave it a touch of sweet.

Thanks to the others who brought: taco roll ups (YUM), deviled eggs (delish, pretty presentation), a jello salad (I know it sounds like a 1950's card party, but it was AMAZING, I am saving that recipe to share with you), and the most DECADENT chocolate peanut butter cake you can imagine (sorry no picture; it was gorgeous!)

Now Murphy, get out of my life for tomorrow!  I survived you!