1 lb. lean ground chuck
1 tsp. salt-free herb and spice blend
1/4 tsp. pepper
1 egg
1 qt. water
1 tbsp. plus 1 tsp. beef flavored bouillon granules
2 c. shredded cabbage
1 c. thinly sliced celery
1 c. thinly sliced carrots
1/2 c. uncooked barley
10 green onions, cut into 1/2 inch pieces
2 med. tomatoes, peeled and cut into wedges
1 tsp. dried whole basil
1 bay leaf
1 (48 oz.) can no-salt-added tomato juice
Plain low-fat yogurt (optional)
Chopped fresh parsley (optional)

Combine ground chuck, herb and spice blend, pepper, and egg in a large bowl; mix well. Shape into 32 (1 inch) meatballs.

Cook half of the meatballs in a large, heavy skillet over medium high heat 5 to 10 minutes or until browned; drain on paper towels. Repeat procedure with the remaining meatballs.

Bring to a boil (water) in a Dutch oven; add meatballs, cabbage, celery, carrots, barley, green onions, tomatoes, basil, bay leaf, and tomato juice; stir well. Bring to a boil; cover. Reduce heat and simmer 35 minutes or until barley is tender. Discard the bay leaf. Serve with a dollop of yogurt and sprinkle with parsley, if desired.