Cabbage and Meatball Soup

In a four to five quart pot/pan, add water and concentrated chicken stock. Stir stock until dissolved. Turn stove on medium to medium high heat.

Take ground sausage and pull off small chunks and make into half inch round balls.

Sauté meatballs in a skillet over medium heat until brown. Place in a dish of paper towels to drain excess fat. Remove paper towels and keep dish of meatballs warm.

Pour off grease from pan but leave sediment. Sauté onion in pan used for sausage and cook over medium heat until caramelized.

Add onion, cabbage and carrots into the soup pot. Bring to a boil and simmer for 30 minutes.

Then add can of Muir Glen Diced Tomatoes to soup. Allow to heat up. Season with salt and pepper as needed.

Ladle soup into bowls and add meatballs.