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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 22 |
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A little bit of this thick and hearty soup goes a long way, so it's terrific to take to potlucks. My husband, Patrick, and I enjoy this on cold winter nights. Janice Thompson, Lansing, Michigan Ingredients:
2 eggs |
1 cup soft bread crumbs |
1 teaspoon salt |
1/2 teaspoon pepper |
1 pound ground beef |
1 pound ground pork |
1/2 pound ground turkey |
4 cups beef broth |
1 can (46 ounces) tomato juice |
2 cans (14-1/2 ounces each) stewed tomatoes |
8 cups shredded cabbage |
1 cup thinly sliced celery |
1 cup thinly sliced carrots |
8 green onions, sliced |
3/4 cup uncooked long grain rice |
2 teaspoons dried basil |
3 tablespoons minced fresh parsley |
2 tablespoons soy sauce |
Directions:
1. In a large bowl, combine the eggs, bread crumbs, salt and pepper. Crumble meat over mixture and mix well. Shape into 1-in. balls.
2. In a stockpot, bring broth to a boil. Carefully add the meatballs. Add the tomato juice, tomatoes, vegetables, rice and basil. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
3. Add the parsley and soy sauce. Simmer, uncovered, for 10 minutes or until meatballs are no longer pink and vegetables are tender. Yield: 22 servings (5-3/4 quarts).
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