INGREDIENTS
3/4
lbs Ground beef
2
Bay leaves, whole
1/2 lb
Cabbage
3/4 cup
Carrots
3/4 cup
Celery
2 cloves
Garlic
3/4 cup
Onion
1/4 tsp
Oregano, Ground
7 tbsp
Parsley, Fresh
1 cup
Russet potato
1
Egg, whole
7 cups
Beef stock, Low Sodium
1
Soup
2 tbsp
Tomato paste
2 tsp
Lemon juice
1/2 tsp
Black pepper
1 tsp
Peppercorns
1 tsp
Salt
3 tbsp
Olive oil
1/2 cup
Parmesan cheese
1
Parmesan cheese to serve
2 cups
Water
TIED IN A CHEESECLOTH BUNDLE