In large cooking pot, prepare mixed vegetables.
When tender, drain and set aside the cooking
water from vegetables.
To vegetables add noodle soup, tomato soup and beef bouillon dissolved in vegetable water.
Add meatballs as they brown.
After browning meatballs, pour off fat.
Add 1/2 to 1 cup water to pan and scrape meat pieces. Add to soup.
More vegetable water can be added, depending on how thick you like it.
Freeze leftovers.
n the box for instant soup. Too much or too little
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Using a 5
or
6-quart pot bring to a boil, then simmer bones, steak, onions and bay leaves in about 4 quarts of water for 1 to 1 1/2 hours.
(While doing this, cook barley.) Remove steak and bones.
Add vegetables, celery, cabbage and tomatoes and simmer about 20 minutes.
Shred or dice the meat, then add meat and barley.
Add
bouillon
cubes
if stronger flavor is desired.
(I usually
make this soup the night before it's to be eaten.)
With bouillon cubes, cook frozen vegetables until done, about 20 minutes.
Turn down heat and stir in cans of beef vegetable soup.
Stir well.
Ready to serve.
Brown beef in oleo.
Add onion.
Saute a few minutes before adding mushrooms, then add beef bouillon soup.
Let this simmer for awhile.
Stir flour into sour cream.
Add sour cream to beef mixture.
Serve Stroganoff over noodles or rice.
Combine ground beef, vegetables, soup and juice in large saucepan.
Cook over low heat for 30 minutes.
Coat cut up round steak with flour and fry in oil with minced onion.
Remove meat after brown and stir in brown gravy mix and blend with oil.
Add beef consomme soup and water until right gravy consistency.
Add meat again, raw potatoes and carrots and cook on low heat until vegetables are tender.
Serve over rice.
In a 2 qt. pan, saute onions in butter until transparent. Add the 2 cans of beef broth soup and 1-3/4 cans of water.
Bring to a boil; reduce heat and simmer about 15 minutes.
Remove from heat and add 1/4 c. Vermouth; stir well.
If you wish, water may be substituted for the Vermouth.
Heat through.
Put in bowls and top with croutons and a sprinkle of Parmesan cheese.
arge bowl. Add the ground beef, finely diced onion and egg
nd then add the ground beef, soy sauce, sesame oil and
Form the beef into meatballs the size of
large bowl, combine ground beef, 1/2 the green onions
and-held blender to blend soup smooth, or put through regular
Mix the beef, onion, egg yolk, cottage cheese
inutes.
Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk
he meatballs, mix the ground beef, mint, breadcrumbs and egg. Season
Chop garlic.
Combine ground beef, bread crumbs, egg, tomato pesto,
Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.