Make a Jewish sweet-and-sour cabbage soup by simmering beef brisket, cabbage, tomatoes and raisins in a broth. Matzo meatballs may also make an appearance in Jewish cabbage soup.
To prepare Jewish sweet-and-sour cabbage soup according to the recipe on About.com, place 2 pounds of flat-cut beef brisket in a large pot with 1 quart each of light beef broth and water. Bring the mixture to a boil, and skim off any foamy residue that emerges on the surface of the liquid. Stir in 2 pounds of shredded cabbage, 2 diced onions, 3 cups of chopped tinned tomatoes and 1 cup of tomato sauce. Season with 1 teaspoon of sour salt, 1/2 teaspoon of black pepper and 2 tablespoons of sugar.
Bring the mixture to a boil again, and then reduce the heat and cover the pot. Allow the soup to simmer for three hours to ensure that the brisket is extremely tender. Add 3 tablespoons of golden raisins. Partially cover the pot, and let the soup simmer for 20 minutes. Adjust seasonings if necessary, and serve the soup.
The recipe for cabbage soup with matzo meatballs on the St. Louis Jewish Light website includes ingredients such as chicken stock, cabbage, tomatoes, onion and garlic. The matzo meatballs are a mixture of ground beef, matzo meal, eggs and seasonings.