Borscht With Meatballs

• 1 tbsp olive oil
• 1 small onion, coarsely chopped
• 1 small carrot, coarsely chopped
• 1 small leek, coarsely chopped
• 8 oz cabbage, coarsely chopped
• 1 large tomato, coarsely chopped
• 2 medium beets, peeled and coarsely chopped
• 2 None veal shanks (3 1/3 lbs), trimmed and cut into thirds
• None None FOR THE MEATBALLS
• 1 lb ground beef
• 1/2 cup white medium-grain rice
• 1 tsp sweet paprika
• 1 small onion, finely chopped
• 3 cloves garlic, crushed
• 1/2 cup finely chopped fresh flat-leaf parsley
• 2 None eggs, lightly beaten
• 1/2 cup sour cream
• 2 tbsp finely chopped fresh dill

1. Heat the oil in a large saucepan on medium-high heat. Cook the onion, carrot, leek, cabbage, tomato and beet, stirring, for 15 mins. Add the veal shanks and 5 cups water; bring to a boil. Reduce the heat to low; simmer, covered, for 1 1/2 hours. Remove the veal shanks; reserve the meat from the shanks for another use, such as in a soup or stew.
2. Meanwhile, for the meatballs, combine the ground beef, rice, paprika, onion, garlic, parsley and egg in a large bowl. Shape rounded teaspoons of mixture into meatballs.
3. Return the borscht to a boil; add the meatballs. Reduce the heat to low; simmer, uncovered, until the meatballs are cooked through.
4. Divide the borscht and meatballs among serving bowls. Dollop with combined sour cream and dill. Serve with sliced rye or pumpernickel bread.

olive oil, onion, carrot, cabbage, tomato, beets, veal, meatballs, ground beef, white mediumgrain rice, sweet paprika, onion, garlic, parsley, eggs, sour cream, dill

Taken from recipes-plus.com/api/v2.0/recipes/35495 (may not work)