Meatball Soup - cooking recipe
Ingredients
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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
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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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