Italian Meatball Soup

To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes. Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure. After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes. Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag. Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes. Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.