Ingredients

  • 8 oz (250 g) lean ground beef
  • 8 oz (250 g) ground pork
  • 1 egg, beaten
  • 3/4 cup (175 mL) uncooked rice
  • 1 medium Ontario Onion, minced
  • 1 small clove Ontario Garlic, minced
  • Salt and pepper
  • 2 tbsp (25 mL) vegetable oil
  • 8 cups (2 L) chicken broth
  • 1 can (28 oz/796 mL) diced tomatoes
  • 4 cups (1 L) shredded Ontario Cabbage
  • 1/4 cup (50 mL) chopped fresh parsley

Preparation

In large bowl, mix together beef, pork, egg, rice, onion and garlic. Season with salt and pepper. Form into 1-1/2 inch (4 cm) balls to make 25 to 30 meatballs.

In Dutch oven or soup pot, heat oil over medium heat; brown meatballs all over. Add chicken broth, tomatoes (including juice) and cabbage. Bring to boil over high heat; reduce heat and cook for 20 minutes. Stir in parsley and serve.

Nutrients per serving

When recipe serves 8:

  • Protein: 16.0 grams
  • Fat: 14.0 grams
  • Carbohydrates: 23.0 grams
  • Calories: 282