Preparation time: 20 minutes. Cooking time: 30 minutes. Serves: 4 to 6.

MEATBALLS:

1 lb. extra lean ground beef
1 egg
1 tsp. salt
1/4 tsp. pepper
8 green onions with tops
1 qt. beef broth
3/4 c. thinly sliced celery
3/4 c. thinly sliced carrots
1/2 sm. head cabbage, shredded
2 tomatoes, peeled, cut in wedges
1 can (48 oz.) tomato juice
1/2 c. uncooked long grain rice
1 bay leaf
1 tsp. dried basil leaves
2 tbsp. soy sauce
2 tbsp. minced parsley, for garnish

1. For meatballs, blend the ground beef with the egg, salt and pepper.

2. Cut green onions into 1/2 inch lengths. Set aside.

3. Meanwhile, bring broth to a boil. Shape meat into 1-inch balls. Drop them into broth along with the green onions, celery, carrots, cabbage, tomatoes, tomato juice, rice, bay leaf and basil. Cover.

4. Simmer over low heat for 30 minutes. Stir occasionally.

5. Discard bay leaf. Stir in soy sauce.

6. Serve soup sprinkled with parsley. Also good served with a dollop of sour cream in each soup bowl.

Good served with: Crisp French bread, cheese, fruit and a red burgundy, if you like.

HEALTH NOTE: To reduce sodium, use no-salt-added tomato juice and beef broth.