"Stuffed Cabbage" Soup

1. 1

   Meatballs---beat the egg in a medium bowl.

2. 2

   Add the bread crumbs, salt, and pepper; mix together.

3. 3

   Add the beef and mix lightly but thoroughly with your hands; roll into 16 meatballs.

4. 4

   Heat the oil in a large pot over med-high heat.

5. 5

   In batches, add the meatballs and cook, turning occasionally, until browned, about 5 minutes.

6. 6

   Using a slotted spoon, transfer to a plate, leaving the fat in the pot.

7. 7

   Soup--add the oil to the fat in the pot.

8. 8

   Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.

9. 9

   Stir in the garlic and cook until it gives off its fragrance, about 1 minute.

10. 10

    Add the cabbage and stir well.

11. 11

    Add the stock, tomatoes, and their puree, water, thyme, sugar, vinegar, and bay leaf, and bring to a boil.

12. 12

    Decrease heat to med-low and simmer for 30 minutes.

13. 13

    Add the meatballs and cook until they show no sign of pink when pierced in the center, about 15 minutes.

14. 14

    Meanwhile, bring a medium saucepan of salted water to a boil over high heat.

15. 15

    Add the rice and reduce the heat to med-low.

16. 16

    Simmer until the rice is tender, about 20 minutes.

17. 17

    Drain in a wire sieve and rinse under cold running water.

18. 18

    Stir the cooked rice into the soup; season with salt and pepper to taste.

19. 19

    Serve hot, with a dollop of sour cream on each serving.

* Per serving · 4 servings · Values may vary.