"Stuffed Cabbage" Soup

In 'Winter Gatherings' by Rick Rodgers

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• Meatballs

• 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

• Soup

• 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
•  salt
•  fresh ground black pepper
•  sour cream, for serving

Directions

1. Meatballs---beat the egg in a medium bowl.
2. Add the bread crumbs, salt, and pepper; mix together.
3. Add the beef and mix lightly but thoroughly with your hands; roll into 16 meatballs.
4. Heat the oil in a large pot over med-high heat.
5. In batches, add the meatballs and cook, turning occasionally, until browned, about 5 minutes.
6. Using a slotted spoon, transfer to a plate, leaving the fat in the pot.
7. Soup--add the oil to the fat in the pot.
8. Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
9. Stir in the garlic and cook until it gives off its fragrance, about 1 minute.
10. Add the cabbage and stir well.
11. Add the stock, tomatoes, and their puree, water, thyme, sugar, vinegar, and bay leaf, and bring to a boil.
12. Decrease heat to med-low and simmer for 30 minutes.
13. Add the meatballs and cook until they show no sign of pink when pierced in the center, about 15 minutes.
14. Meanwhile, bring a medium saucepan of salted water to a boil over high heat.
15. Add the rice and reduce the heat to med-low.
16. Simmer until the rice is tender, about 20 minutes.
17. Drain in a wire sieve and rinse under cold running water.
18. Stir the cooked rice into the soup; season with salt and pepper to taste.
19. Serve hot, with a dollop of sour cream on each serving.