Meatball Cabbage Vegetable Soup Recipe

  • 1 pound extra lean ground beef
  • 1 egg
  • 1 teaspoon Salt
  • 1/4 teaspoon pepper
  • 8 green onions with tops
  • 1 quart beef broth
  • 3/4 cup carrots, thinly sliced
  • 1/2 head cabbage, shredded (small head)
  • 2 tomatoes, peeled, cut inch eighths
  • 1 - 48 ounce can tomato sauce
  • 1/2 cup rice
  • 1 bay leaf
  • 1 tablespoon soy sauce
  • 2 tablespoons minced parsley for garnish
Blend the ground beef with the egg, salt and pepper. Cut green onions into 1/2 inch length and set aside. Meanwhile, bring broth to a boil. Shape meat into 1 inch balls. Drop them into broth along with the green onions, celery, carrots, cabbage, tomatoes, tomato juice, rice, bay leaf and basil. Cover; simmer for 30 minutes, stir occasionally. Discard bay leaf and stir in soy sauce. Top each serving with parsley. Also good served with a drop of sour cream in each soup bowl.
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