Meatball Vegetable Soup - cooking recipe

Ingredients

2 lb. ground beef
2 bunches green onions
1 lb. thickly sliced carrots
3 c. fresh frozen vegetables
4 bay leaves (take out before serving)
1 qt. warm water
3 to 4 c. sliced celery
6 to 8 medium red potatoes (you can leave skin on)
2 cans Mexican flavored stewed tomatoes

Preparation

Season meat with garlic powder and pepper.
Roll into 1 1/2-inch balls and brown on all sides.
Drain and put in soup pot with water.
Put on high heat.
Add onions and celery.
Bring to a boil.
Then add carrots and potatoes.
Cook until carrots are almost done.
Then add frozen vegetables, bay leaves and tomatoes. Cook 20 minutes longer. Tastes even better the next day.
Serves 10.