Meatball vegetable soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg | |
| ½ | cup | Breadcrumbs, fresh |
| 2 | tablespoons | Onion; chopped |
| 2 | tablespoons | Parsley; snipped |
| 1 | tablespoon | Pepper, green; chopped |
| 1 | teaspoon | Salt |
| Pepper; few grains | ||
| 1 | pounds | Beef, ground |
| Oil, salad | ||
| 1½ | cup | Vegetables, mixed; cooked |
| 1½ | cup | Water; boiling |
| 1 | can | Soup, cream of chicken |
Directions
Beat egg; mix in breadcrumbs, onion, parsley, green pepper; salt, and pepper. Add ground beef and mix well. Shape into 24 meatballs.
Brown in a small amount of heated oil; remove and set aside. In same skillet, stir in mixed vegtetables, water, and soup. Heat to boiling point, stirring constantly. Add meatballs; simme, covered, 10 minutes.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94