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 eights
1 (48 oz.) can tomato juice
1/2 c. rice
1 bay leaf
1 tsp. dried basil leaves
2 tbsp. soy sauce
2 tbsp. minced parsley for garnish

 Blend the ground beef with the egg, salt and pepper. Cut green onions into 1/2-inch lengths and set aside. 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. Simmer for 30 minutes. Stir occasionally. Discard bay leaf. Stir in soy sauce. Top each serving with parsley. Also good served with a dollop of sour cream in each soup bowl.  

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