Meatball Cabbage Vegetable Soup

1 lb. extra lean ground beef
1 egg
1 tsp. salt
1/4 tsp. pepper
8 green onions with tops
1 qt. beef broth
3/4 c. carrots, thinly sliced
1/2 sm. head cabbage, shredded
2 tomatoes, peeled, cut in eighths
1 (48 oz.) can tomato sauce
1/2 c. rice
1 bay leaf
1 tbsp. soy sauce
2 tbsp. minced parsley for garnish

Blend the ground beef with the egg, salt and pepper. Cut green onions into 1/2 inch length and set aside. Meanwhile, bring broth to a boil. Shape meat into 1 inch balls. Drop them into broth along with the green onions, celery, carrots, cabbage, tomatoes, tomato juice, rice, bay leaf and basil. Cover; simmer for 30 minutes, stir occasionally. Discard bay leaf, stir in soy sauce. Top each serving with parsley. Also good served with a drop of sour cream in each soup bowl.