Ingredients:

•         1 lbs    Cabbage, cleaned & cut into strips
•          ¼ lb    Carrots, cleaned & sliced
•          ¼ lb    Onions, cleaned & diced
•          1 rib    Celery, cleaned & chopped
•          ¾ lb    Mushrooms, cleaned & sliced
•       8 cups   Water
•     4 cubes    Knorr Vegetable Bouillon
•        1 can    Tomato Sauce 15 oz
•                    Pepper and Granulated Garlic to taste

Meatball Mixture:

•         1 lb    Ground Beef
•            1    Hard Roll 2 oz
•                  Half & Half
•     ¼ cup    Onions finely diced
•            1    Egg
•   1/8 tsp    Black Pepper
•   1/8 tsp    Granulated Garlic
•  1 pinch     Thyme
•  1½ tsp     Instant Beef Bouillon
•                  Flour

Directions:

Prepare all vegetables and place them in a large stockpot.
Season with pepper and garlic
Add Water and bring to a boil.
Turn down to a simmer, add the bouillon cubes and let them dissolve.
Add the tomato sauce.
Simmer until vegetables are at desired tenderness.

While the soup is simmering make the meatballs.
Soak hard roll in enough half & half to make it soggy.
Thoroughly mix together all the ingredients as listed in Meatball Mixture except the flour. Shape meatballs (about 1 inch in diameter) then place on greased cookie sheet and dust with the flour. Bake at 350°F for approximately 20 minutes.
Add them to the soup right away while still hot, (this should prevent the reheated beef taste when serving it as a future meal).
For a meatier soup increase the meatballs to 1½ the recipe.

For added flavor serve with grated Parmesan Cheese sprinkled on top.