- 2 quarts beef broth
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 3 medium potatoes, peeled and cubed
- 3 medium carrots, sliced
- 1 cup shredded cabbage
- 1 large onion, chopped
- 1/2 cup chopped fresh parsley
- 6 whole peppercorns
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon celery seed
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground cumin
- 1 pound lean ground beef
- 1/2 cup soft bread crumbs
- 1 egg, beaten
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- In a Dutch oven or soup kettle, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. In a bowl, combine beef, bread crumbs, egg, Worcestershire sauce, salt and pepper. Shape into 1-in. balls; drop into soup. Cover and simmer for 2 hours.