| | Directions | | Blend the ground beef with the egg, salt and pepper. Cut green onions into 1/2 inch length and set aside. Meanwhile, bring broth to a boil. Shape meat into 1 inch balls. Drop them into broth along with the green onions, celery, carrots, cabbage, tomatoes, tomato juice, rice, bay leaf and basil. Cover; simmer for 30 minutes, stir occasionally. Discard bay leaf and stir in soy sauce. Top each serving with parsley. Also good served with a drop of sour cream in each soup bowl. |
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| Ingredients | | - |  | 1 pound extra lean ground beef |
| - | | 1 egg |
| - | | 1 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 8 green onions with tops |
| - | | 1 quart beef broth |
| - | | 3/4 cup carrots, thinly sliced |
| - | | 1/2 head cabbage, shredded (small head) |
| - | | 2 tomatoes, peeled, cut inch eighths |
| - | | 1 - 48 ounce can tomato sauce |
| - | | 1/2 cup rice |
| - | | 1 bay leaf |
| - | | 1 tablespoon soy sauce |
| - | | 2 tablespoons minced parsley for garnish |
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