In a large pot, combine the cabbage soup ingredients EXCEPT the raisins,
and bring them to a boil over medium-high heat while preparing the
meatballs.
In a medium-sized bowl, combine the meatball ingredients, stirring them to
mix thoroughly. With wet hands, roll the meat mixture into 1 1/4" balls.
Add the meatballs to the boiling soup; reduce the heat to medium-low, cover
the pot and simmer the meatballs for about 2 hours.
Remove the cover. Add the raisins and cook for another 20 minutes,
uncovered.
Formatted and posted by Ilene Warfield.
..... Notes: Nostalgic comfort food. This is wonderful served served
over mashed potatoes; you can substitute broad egg noodles or other starch.
It can also be served in a bowl with a good solid loaf of rye bread or
bread of your choice.
Per serving: 298 Calories; 9g Fat (25% calories from fat); 12g Protein; 47g
Carbohydrate; 28mg Cholesterol; 774mg Sodium
Recipe By: _Good Food Gourmet_ by Jane Brody
Posted to EAT-L Digest 28 Sep 96
Date: Sun, 29 Sep 1996 00:22:34 +0000
From: Ilene Warfield <ilenewar@STARNETINC.COM>
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