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.

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