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Italian Cabbage Soup and Meatballs

1 tablespoon garlic minced
1 ts fresh minced sage
1 tablespoon minced pancetta
1 tablespoon olive oil
1 c fresh tomatoes diced
2 c chicken broth
20 oz can white beans (cannellini)
1/2 cabbage sliced fine (4 cups)
2 c cooked sausage or ham diced
1/4 c yellow cornmeal
salt
pepper

Saute garlic, sage and pancentta in olive oil. Put in crock pot.
Add the tomatoes and chicken broth. Add 1/2 of the canned beans
(mash them with a fork and add to the soup). Reserve the rest of
the beans. Add the cabbage and cover and let cook until it is very
soft. Add the remaining canned beans and the cooked ham or sausage.
Slowly add and stir in the cormeal to thicken the soup, careful
not to make the cornmeal become lumpy. Continue to cook until soup
is thickened by cornmeal. Add additional liquid if desired. Serve
with crusty Italian bread, green salad and a light red fruity wine.


Meatballs

1 lb ground beef
1 egg
1/4 c minced onion
2 Tbsp ketchup
1/8 tsp garlic powder
1/8 tsp italian seasoning
1 tsp oregano
2 tsp basil
salt
pepper
8 oz shredded mozzarella
2 1/4 Tbsp parmesan cheese
6 Tbsp bread crumbs
1 lb sweet Italian Sausage

Mix together and roll into 1 inch balls. These must be fried in a
pan before placing in the crock pot they will fall apart otherwise.
Place in pot last 20 minutes before serving.

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