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Meat
Easy
1 Hour, 40 Minutes
Diets 
2 pounds ground meat
3 slices of bread, soaked in water
3 cubes Gefen Frozen Sauteed Onions
1 tablespoon garlic powder
salt
pepper
2 tablespoons Tonnelli Avocado Oil
1 large onion, diced
1 cube Gefen Frozen Garlic
6 stalks of celery, sliced fine
8 ounce bag shredded red cabbage
2 large carrots, julienned
1/4 cup chopped fresh parsley
2 tablespoons Tuscanini Tomato Paste
1/2 lemon, squeezed
2 teaspoons Gefen Maple Syrup
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
32 ounces chicken stock, such as Manischewitz
32 ounces water
salt
pepper, to taste
In a large pot, heat the avocado oil. Sauté the onion, parsley, garlic, cabbage, and celery for 10 minutes on a low flame. Season with salt and pepper.
Add the lemon juice, maple syrup, spices, bay leaf, and tomato paste. Fill up the pot with chicken stock and then use the empty stock box again to fill with water. Add the julienned carrots to the soup. Bring to a boil and then simmer on a low flame for an hour.
While the soup is simmering, mix the meatball ingredients together by hand.
Preheat the oven to 425 degrees Fahrenheit. Roll into small balls and place on a well-oiled cookie sheet. Bake for 12 minutes, and then broil on high for two minutes to brown them through.
Add the meatballs into the soup and serve hot with crusty bread.
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