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
We spiced ours up a bit with some red pepper
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|Serving Size: 1 Serving (500g)|
|Recipe Makes: 6|
|Calories from Fat: 73 (21%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 49.1mg||15 %|
|Sodium 473mg||16 %|
|Potassium 1096.4mg||29 %|
|Total Carbohydrate 52.8g||16 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 45.9g|
|Protein 20.6g||29 %|
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Calories per serving: 349
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