<< Back
Soup
1.) Make meatballs, in medium bowl, combine beef,egg, bread crumbs, salt and parsley; mix lightly. With hands, shape into 1 inch balls.
2.) In hot butter in 5-quart pot, saute meatballs, a single layer at a time, until browned on all sides. Drain off fat. Set meatballs aside.
3.) In same pot, combine 2 cups water, beef broth, tomatoes, onion soup mix, carrots, celery tops,parsley,pepper, oregano, basil and bay leaves. Bring to boiling, then reduce heat and simmer, covered, but stirring occasionally to break up tomatoes, 30 minutes. Add meatballs and simmer 20 minutes longer.
4.) Server in individual bowls. Garnish with chopped parsley, if desired. Makes 6 servings, about 2 quarts.
MEATBALL SOUP
Meatballs
1-1/2 lb. ground beef
1 egg, slightly beaten
1/2 cup seasoned bread crumbs
1/4 tsp. salt
1 Tbsp chopped parsley
2 Tbsp butter
1 can (10-1/2 oz.) condensed beef broth, undiluted
1 can (1 lb, 12 oz.) Diced Tomatoes, undrained
1 envelope (1-3/8 oz.) dry onion soup
Small package mini carrots
1/4 cup chopped celery tops
1/4 cup chopped parsley
1/4 tsp. pepper
1/4 tsp. dried oregano
1/4 tsp. dried basil
2 bay leaves