8 oz (250 g) lean ground beef
8 oz (250 g) ground pork
1 egg, beaten
3/4 cup (175 mL) uncooked rice
1 medium onion, minced
1 small clove garlic, minced
Salt and pepper
8 cups (2 L) chicken broth
1 can (28 oz/796 mL) diced tomatoes
4 cups (1 L) shredded cabbage
1/4 cup (50 mL) chopped fresh parsley
In Dutch oven or soup pot, heat chicken broth, tomatoes (including juice) and cabbage. Bring to boil over high heat.
Meanwhile, in a large bowl, mix together beef, pork, egg, rice, onion and garlic. Season with salt and pepper. Form into 1-1/2 inch (4 cm) balls to make 25 to 30 meatballs.
Gently add meatballs into boiling soup and cook until meatballs are cooked through (at least 30 minutes). Stir in parsley and serve.
This recipe is also linked to...
Full Plate Thursdays
Sunday Night = Soup Night