MEATBALL SOUP

Meatballs:

  • 1 ½ ground beef (or turkey)
  • 1 egg slightly beaten
  • 3 tbs water
  • ½ cup dry bread crumbs
  • ¼ tsp salt
  • 1 tbs chopped parsley
  • 2 tbs butter (or cooking spray)

 

Soup:

  • 2 cups water
  • 1 can (10 ½ oz) condensed beef broth, undiluted
  • 1 can undrained (1 lb 12 oz) chopped tomatoes,
  • 1 envelope dry onion soup mix (1 3/8 oz)
  • 1 cup chopped carrots
  • ¼ cup chopped celery tops
  • ¼ cup chopped parsley
  • ¼ tsp black pepper
  • ¼ tsp dried oregano
  • ¼ tsp dried basil
  • 1 bay leaf

To make the meatballs:

Combine beef, egg, water, bread crumbs, salt and parsley.  Mix lightly and shape into 24 balls.  In 5 qt Dutch oven, melt butter and brown meatballs in a single layer at one time, on all sides.  Drain off fat, remove meatballs, and set aside.

To make the soup:

Combine ingredients in the same Dutch oven.  Bring to boiling.  Reduce heat, cover and simmer for 20 minutes.  Add meatballs and simmer 20 minutes longer.

Yield: 6 – 8 servings, about 2 quarts

 

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