INGREDIENTS
2
bay leaves
7 cups
beef stock
1/2 tsp
black pepper
1/2 lb
cabbage
3/4 cups
carrots
3/4 cups
celery
8 servings
cheese soup
3 Tablespoons
fresh parsley
4 Tablespoons
fresh parsley
2 cloves
garlic
3/4 lb
ground beef
2 tsp
lemon juice
3 Tablespoons
olive oil
3/4 cups
onion
1/4 tsp
oregano leaves
1/2 cup
parmesan cheese
8 servings
parmesan cheese
1 tsp
peppercorns
1 cup
russet potato
1/2 tsp
salt
2 Tablespoons
tomato paste
2 cups
water
1
whole egg
8 servings
tied in a cheesecloth bundle