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Hearty Meatball Soup

A little bit of this thick and hearty soup goes a long way, so it's terrific to take to potlucks. My husband, Patrick, and I enjoy this on cold winter nights. —Janice Thompson, Lansing, Michigan

22 ServingsPrep: 20 min. Cook: 45 min.

Ingredients

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

Directions

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

2 of 2

Hearty Meatball Soup (continued)

Directions (continued)

until meatballs are no longer pink and vegetables are tender. Yield:
22 servings (5-3/4 quarts).

Nutrition Facts: 1 serving (1 cup) equals 162 calories, 7 g fat (2 g saturated fat), 50 mg cholesterol, 652 mg sodium, 13 g carbohydrate, 2 g fiber, 12 g protein.