Sunday supper soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground beef, extra lean |
| 1 | each | Egg -- beaten |
| 3 | tablespoons | Water |
| ½ | cup | Bread crumbs |
| 2 | cups | Water |
| 1 | can | Beef broth -- undiluted 10 1/2 oz |
| 1 | can | Tomatoes -- 1 lb. 12 oz |
| Undrained chopped | ||
| 1 | Envelope onion soup mix -- | |
| Dry 1 3/8 oz | ||
| ¼ | teaspoon | Salt |
| 1 | tablespoon | Chopped parsley |
| 2 | tablespoons | Butter |
| 1 | cup | Carrots -- sliced |
| ¼ | cup | Celery -- tops chopped |
| ¼ | cup | Chopped parsley |
| ¼ | teaspoon | Black pepper |
| ¼ | teaspoon | Dried oregano -- leaves |
| ¼ | teaspoon | Dried basil -- leaves |
| 1 | each | Bay leaf |
Directions
MEATBALLS
SOUP
To make the meatballs, combine beef, egg, water, bread crumbs, salt and parsley. Mix lightly; shape into 24 balls. In 5 qt. Dutch oven, melt butter and brown meatballs, a single layer at a time on all sides. Drain off fat; remove meatballs and set aside. To make soup, combine ingredients in same dutch oven. Bring to boiling. Reduce heat; cover and simmer for 20 min. Add meatballs; simmer 20 min.
longer. Yield: 6 to 8 serving about 2 qts.
Recipe By : Country Woman