Prep 1 hr
Cook 45 mins
In 'Winter Gatherings' by Rick Rodgers
- 1 large egg
- 3 tablespoons dried unflavored breadcrumbs
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 lb ground beef round
- 2 tablespoons vegetable oil
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 2 garlic cloves, finely chopped
- 4 cups packed coarsely chopped green cabbage (about 1 lb.)
- 4 cups beef stock
- 1 (28 ounce) can crushed tomatoes in puree
- 2 cups water
- 1⁄2 teaspoon dried thyme
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 1 bay leaf
- 1⁄3 cup long-grain rice
- fresh ground black pepper
- sour cream, for serving
- Meatballs---beat the egg in a medium bowl.
- Add the bread crumbs, salt, and pepper; mix together.
- Add the beef and mix lightly but thoroughly with your hands; roll into 16 meatballs.
- Heat the oil in a large pot over med-high heat.
- In batches, add the meatballs and cook, turning occasionally, until browned, about 5 minutes.
- Using a slotted spoon, transfer to a plate, leaving the fat in the pot.
- Soup--add the oil to the fat in the pot.
- Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the garlic and cook until it gives off its fragrance, about 1 minute.
- Add the cabbage and stir well.
- Add the stock, tomatoes, and their puree, water, thyme, sugar, vinegar, and bay leaf, and bring to a boil.
- Decrease heat to med-low and simmer for 30 minutes.
- Add the meatballs and cook until they show no sign of pink when pierced in the center, about 15 minutes.
- Meanwhile, bring a medium saucepan of salted water to a boil over high heat.
- Add the rice and reduce the heat to med-low.
- Simmer until the rice is tender, about 20 minutes.
- Drain in a wire sieve and rinse under cold running water.
- Stir the cooked rice into the soup; season with salt and pepper to taste.
- Serve hot, with a dollop of sour cream on each serving.
I just put the meatballs on a large cookie tray and baked in the oven at 350 for 35 to 45 minutes till golden brown. a lot easier, less of a mess and hold together better.
Great soup! I used ground chicken because it's what I had on hand, but I think ground beef would have held together better in the browning part. My husband made challah bread to go with it and it was the perfect fall dinner. I have made another cabbage roll type soup but it was too tomato-ey. This was much better and I might try doing half crushed and half diced tomatoes next time. Thanks for the keeper!