Recipe: Chunky Meatball Soup

CHUNKY MEATBALL SOUP

5 cups beef broth (48 oz)
FOR THE MEATBALLS:
1 pound ground beef
1 egg
1/2 teaspoon salt
1/2 teaspoon pepper
FOR THE SOUP:
12 green onions, sliced
1 cup thinly sliced celery
1 cup thinly sliced carrot
1/2 small head cabbage, shredded
2 medium potatoes, peeled
2 tomatoes, peeled
1/2 cup uncooked rice
2 bay leaves
1 teaspoon basil
3 tablespoons soy sauce

Simmer the broth in a large pot.

Mix the beef, egg, salt and pepper and shape into 1 1/2 inch balls.

Drop the meatballs into the broth. Add the scallions, celery, carrots, cabbage, potatoes, tomatoes, rice, bay leaves and basil. Cover and simmer for about 30 minutes, stirring occasionally.

Remove the bay leaves and stir in the soy sauce.

Makes 6 servings
Source: Woman's Day Plain and Fancy Ground Beef Cookbook