"my great recipe card" for meatball soup

My Great Recipes
Super Soup Card # 17 Grp 3

Meatball Vegetable Soup

Prep: time 20 mins.

For servings:

1 lb. extra lean gr beef
1 egg
1teasp salt
1/4 teasp 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 (48oz) tomato juice
1/2 cup rice
1 bay leaf
1 teasp dried basil leaves
2 Tablsp soy sauce
2 Tablsp minced parsley for garnish

Tips:
This soup is excellent when made the day before.

Preparations:

1. Blend the gr beef with the egg, salt, and pepper. Cut green
   onions into 1/2 inch lengths and set aside.

2. Meanwhile, bring broth to 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 mins. Stir occasionally.

3. 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, fruit, and and a red burgundy, if you like.

For: 8 servings:
Doubled the ingredient.