Meatball Supper Soup
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
- Servings: 6
- 1 1/2 lbs ground beef
- 1 egg, slightly beaten
- 1/2 cup soft breadcrumbs
- 1/4 teaspoon salt
- 1 tablespoon chopped parsley
- 1 teaspoon minced garlic
- 1/4 cup parmesan cheese
- 2 tablespoons butter
- 1 (10 1/2 ounce) can beef broth
- 1 (28 ounce) can diced tomatoes (i prefer tomato puree)
- 1 envelope dry onion soup mix
- 2 cups sliced and peeled carrots
- 2 cups diced potatoes
- 1/4 cup chopped celery (optional)
- 1/4 cup chopped parsley
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1 bay leaf
Recipe
- 1 in bowl, combine first 7 ingredients with 3 tablespoons of water.
- 2 mix lightly.
- 3 shape into about 24 meatballs.
- 4 in hot butter in large dutch oven, saute meatballs, a single layer at a time, until browned on all sides.
- 5 drain off fat.
- 6 set meatballs aside.
- 7 in same dutch oven, combine 2 cups water with remaining ingredients.
- 8 bring to boiling, then reduce heat, and simmer, covered, but stirring occasionally, 30 minutes.
- 9 add meatballs and simmer 20-30 minutes longer.
- 10 good served with parmesan on top.
- 11 if soups seems too thick, thin with water.
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