Ingredients
2 large eggs1 cup soft bread crumbs1 teaspoon salt1/2 teaspoon pepper1 pound lean ground beef (90% lean)1 pound ground pork1/2 pound ground turkey4 cups beef broth1 can (46 ounces) tomato juice2 cans (14-1/2 ounces each) stewed tomatoes8 cups shredded cabbage1 cup thinly sliced celery1 cup thinly sliced carrots8 green onions, sliced3/4 cup uncooked long grain rice2 teaspoons dried basil3 tablespoons minced fresh parsley2 tablespoons soy sauce
Preparation
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.
