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Meatball Vegetable Soup


  • 1 lb. extra lean ground beef
  • 1 egg
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 8 green onions with tops
  • 1 quart beef broth
  • 3/4 cup thinly sliced celery
  • 3/4 cup thinly sliced carrots
  • 1/2 small head cabbage, shredded
  • 2 tomatoes, peeled, cut in eights
  • 1 can tomato juice
  • 1/2 cup rice
  • 1 bay leaf
  • Ad

  • 1 tsp. dried basil leaves
  • 2 Tbsp. soy sauce
  • 2 Tbsp. minced parsley, for garnish


Blend the ground beef with the egg, salt and pepper. Cut green onions into 1/2 inch lengths and set aside. Meanwhile, bring broth to a boil. Shape meat into 1 inch balls. Drop into broth along with the green onions, celery, carrots, cabbage, tomatoes, tomato jucie, rice, bay leaf and basil. Cover. Simmer for 30 minutes. Stir occasionally. Discard bay leaf. Stir in soy sauce. Top each serving with parsley. Also good served with a dollop of sour cream in each soup bowl. Good served with crisp French bread, cheese, and fruit, if you like.

Tips: This soup is excellent when made the day before. This soup defies the old adage that soups must cook a long time in order to be good. This one is ready to serve within an hour from the time you start. Just drop the meatballs into a simmering broth, add fresh veggies and seasonings, and in 30 minutes, the soup is ready to serve.


By Robin from Washington, IA

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