Meatball Vegetable Soup

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Meatball Vegetable Soup

This soup is is excellent when made the day before. Good served with crisp French bread

Yield: 4 servings


  • 1 lb lean ground beef
  • 1 egg
  • 1 tsp salt
  • 1/4 tsp pepper
  • 8 green onions with tops
  • 1 quart beef broth
  • 3/4 cup thinly sliced celery
  • 3/4 cups thinly sliced carrots
  • 1/2 small head cabbage, shredded
  • 2 tomatoes, peeled, cut into eighths
  • 1 can (48 oz) tomato juice
  • 1/2 cup rice
  • 1 bay leaf
  • 1 tsp dried basil leaves
  • 2 tbsp soy sauce


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

Meanwhile, bring broth to a boil. Shape meat into 1 inch balls. Drop them into broth with the green onions, celery, carrots, cabbage, tomatoes, tomato juice, rice, bay leaf and basil. Cover. Simmer 30 minutes. Stir occasionally.

Discard bay leaf. Stir in soy sauce. Good served with a dollop of sour cream.

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