Italian Cabbage Soup and Meatballs

Saute garlic, sage and pancentta in olive oil. Put in slow cooker. 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 slow cooker they will fall apart otherwise. Place in pot last 20 minutes before serving.