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Volume III
December 21, 2012

Weekly Home / Recipe Center

Hearty Meatball Soup

Serves 22


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 carrot
8 green onions, sliced
3/4 cup uncooked long grain rice
2 teaspoons dried basil
3 tablespoons minced fresh parsley
2 tablespoons soy sauce

In a large bowl, combine the eggs, bread crumbs, salt and pepper. Crumble meat over mixture and mix well. Shape into 1-in. balls. 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. 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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