2 oz. ground beef
2 tbsp. grated onion
Dash each mustard, soy sauce, salt, and pepper
1 tbsp. red cooking wine
1 1/4 c. beef broth
2 lg. cabbage leaves (cut in pieces)
1/2 med. tomato, cubed
1/2 tsp. parsley

Combine meat, mustard, soy sauce, salt and pepper; mix thoroughly. Form into tiny meatballs. Add wine to broth; bring to boil. Add meatballs to broth one at a time. Bring to a boil again. Cook meatballs 5 minutes. Remove to soup bowl. Add cabbage and tomatoes to broth. Simmer 5 minutes. Pour over meatballs. Yield: 1 1/2 cups. Exchange: 1 medium fat meat, 1/2 vegetable, 55 calories.