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1
Meatballs---beat the egg in a medium bowl.
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2
Add the bread crumbs, salt, and pepper; mix together.
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3
Add the beef and mix lightly but thoroughly with your hands; roll into 16 meatballs.
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4
Heat the oil in a large pot over med-high heat.
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5
In batches, add the meatballs and cook, turning occasionally, until browned, about 5 minutes.
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6
Using a slotted spoon, transfer to a plate, leaving the fat in the pot.
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7
Soup--add the oil to the fat in the pot.
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8
Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
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9
Stir in the garlic and cook until it gives off its fragrance, about 1 minute.
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10
Add the cabbage and stir well.
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11
Add the stock, tomatoes, and their puree, water, thyme, sugar, vinegar, and bay leaf, and bring to a boil.
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12
Decrease heat to med-low and simmer for 30 minutes.
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13
Add the meatballs and cook until they show no sign of pink when pierced in the center, about 15 minutes.
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14
Meanwhile, bring a medium saucepan of salted water to a boil over high heat.
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15
Add the rice and reduce the heat to med-low.
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16
Simmer until the rice is tender, about 20 minutes.
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17
Drain in a wire sieve and rinse under cold running water.
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18
Stir the cooked rice into the soup; season with salt and pepper to taste.
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19
Serve hot, with a dollop of sour cream on each serving.
