A little bit of this thick and satisfying soup goes a long way, so it’s terrific to take to potlucks. Be sure to bring copies of the recipe, too!
—JANICE THOMPSON LANSING, MI
PREP: 20 MIN. • COOK: 45 MIN. • MAKES: 22 SERVINGS (5 3/4 QUARTS)
2 eggs
1 cup soft bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef (90% lean)
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
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.