Hearty Cabbage and Meatball Soup

Make the meatballs first.

Place the ground beef, egg, breadcrumbs, salt, pepper, paprika, garlic and onion in a large bowl.

Combine thoroughly and form into 1-inch diameter meatballs.

Heat the vegetable oil in a large Dutch oven or heavy pot over medium heat.

Add the meatballs and cook until lightly browned on all sides, 5 to 6 minutes.

Transfer to a plate and set aside.

Discard any fat remaining from the meatballs, add the olive oil to the pan and heat on a medium setting.

Add half of the chopped cabbage and cook, stirring frequently, until the cabbage is soft and wilted, about 6 minutes.

Add the paprika and some freshly ground black pepper along with the remaining cabbage and continue cooking until all of the cabbage is tender, about 6 to 8 minutes longer.

Stir in the tomatoes, beef broth, tomato juice, Worcestershire, vinegar and sugar.

Bring the mixture to a simmer, add the meatballs, cover and reduce the heat to medium-low. Cook for 45 to 50 minutes.

To serve, place a portion of egg noodles in the bottom of individual serving bowls and ladle the soup over top.

Garnish with chopped parsley if desired.