1 c. dry pinto beans
4 c. water
1/2 tsp. salt
3 beef bouillon cubes
1/2 c. onions
Sprinkle of garlic salt
1/2 c. sliced celery
1/2 c. julienne carrots
1 (7 oz.) can stewed tomatoes
1 dozen meatballs (recipe follows)
3/4 c. cabbage, shredded

MEATBALLS:

1/2 lb. ground beef
1/8 c. minced onion
1 tsp. chopped parsley
1 egg white
1/8 c. bread crumbs
1/16 tsp. pepper
1/4 tsp. oregano

Combine pinto beans and water; soak overnight. Add salt, bouillon cubes, onions, and garlic salt. Cover and simmer for 1 1/2 hours or until beans are nearly tender. Add celery, carrots, tomatoes, and meatballs. Simmer for 25 minutes. Add cabbage, shredded. Cook for 5 minutes more. Season with salt and pepper. Sprinkle with parsley.

Meatballs: Combine and shape into 1 dozen meatballs. Brown in 1 teaspoon oil. Drain well.