Hearty Meatball Soup
|Soft bread crumbs||1 Cup (16 tbs)|
|Lean ground beef||1 Pound|
|Ground pork||1 Pound|
|Ground turkey||1⁄2 Pound|
|Beef broth||4 Cup (64 tbs)|
|Canned tomato juice||46 Ounce (1 Can)|
|Canned stewed tomatoes||29 Ounce (2 Cans, 14 1/2 Ounces Each)|
|Shredded cabbage||8 Cup (128 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Green onions||8 , sliced|
|Long grain rice||3⁄4 Cup (12 tbs), uncooked|
|Dried basil||2 Teaspoon|
|Soy sauce||2 Tablespoon|
In a bowl, combine the eggs, bread crumbs, salt and pepper.
Crumble meat over mixture and mix well.
Shape into 1-in balls.
In a soup kettle, bring broth to a boil.
Carefully add the meatballs.
Add the tomato juice, tomatoes, vegetables, rice and basil.
Cover and simmer for 30 minutes.
Add the soy sauce.
Simmer, uncovered, for 10 minutes or until meatballs are no longer pink and vegetables are tender.