Meatball Vegetable Soup

• 1 lb. extra lean ground beef
• 1 egg
• 1 tsp. salt
• 1/4 tsp. pepper
• 8 green onions with tops
• 1 qt. beef broth
• 3/4 c. thinly sliced celery
• 3/4 c. thinly sliced carrots
• 1/2 small head cabbage, shredded
• 2 tomatoes, peeled and cut in eighths
• 1 (48 oz.) can tomato juice
• 1/2 c. rice
• 1 bay leaf
• 1 tsp. dried basil
• 2 Tbsp. soy sauce
• 2 Tbsp. minced parsley

1. Blend the ground beef with the egg, salt and pepper.
2. Cut onions in 1/2-inch lengths and set aside.
3. Meanwhile, bring broth to boil.
4. Shape meat into 1-inch balls.
5. Drop them into broth, along with the onions, celery, carrots, cabbage, tomatoes, tomato juice, rice, bay leaf and basil.
6. Cover and simmer for 30 minutes, stirring occasionally.
7. Discard bay leaf.
8. Stir in soy sauce.
9. Top each serving with parsley.
10. Also good served with a dollop of sour cream in each soup bowl.
11. Serves 4 to 6.

extra lean ground beef, egg, salt, pepper, onions, beef broth, celery, carrots, head cabbage, tomatoes, tomato juice, rice, bay leaf, basil, soy sauce, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=420997 (may not work)