Meatball Soup - cooking recipe

Ingredients
    1 1/2 lb. ground beef
    1 egg, slightly beaten
    1/2 c. dry bread crumbs
    1 medium potato, finely chopped
    1 small onion, chopped (1/4 c.)
    1/4 c. milk
    1 Tbsp. snipped parsley
    1 tsp. salt
    1/2 tsp. dried basil leaves
    1/4 tsp. pepper
    1 Tbsp. vegetable oil
    1 (28 oz.) can whole tomatoes
    1 (10 1/2 oz.) can condensed beef broth
    2 c. water
    2 medium carrots, sliced (1 c.)
    2 medium potatoes, cut in 1/2-inch thick slices
    1 small celery, chopped
    1/4 c. snipped parsley
    1 envelope onion soup mix
    1 bay leaf
Preparation
    Mix ground beef, egg, bread crumbs, chopped potato, onion, milk, 1 tablespoon parsley and salt.
    Shape into 1 1/2-inch meatballs.
    Cook in oil in Dutch oven until light brown.
    Remove meatballs; drain fat from Dutch oven.
    Mix tomatoes (with liquid) and remaining ingredients in Dutch oven, breaking up tomatoes with fork.
    Heat to boiling; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
    Add meatballs; cover and simmer for 20 minutes.

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