Thursday, November 3, 2011

Sunday Supper Soup

I have lots of soup recipes as during the cold winter months we enjoy a cup (big bowl) of soup. Here is a easy, fast to put together one that can simmer all day and still taste great.
1-1/2 pounds ground beef
1 egg, slightly beaten
3 tablespoons water
1/2 cup dry bread crumbs
1/4 tsp. salt
1 tablespoon chopped parsley
2 tablespoons butter
2 cups water
1 can (10 1/2 oz.) condensed beef broth, undiluted
1 can (1 pd, 12 oz.) tomatoes, undrained.....I just used a quart of home canned tomatoes
1 envelope dry onion soup mix
1 cup sliced carrots
1/4 cup chopped celery
1/4 cup parsley
1/4 tsp. black pepper
1/4 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
1 bay leaf
To make the meatballs, combine beef, egg, water, bread crumbs, salt and parsley. Mix lightly, shape into 24 balls. In 5 qt. Dutch oven, melt butter and brown the meatballs, a single layer at a time, on all sides. Drain off fat; remove meatballs and set aside. To make soup, combine ingredients in same Dutch oven. Bring to boiling. Reduce heat, cover and simmer for 20 minutes. Add meatballs, simmer 20 minutes longer. Yield: 6-8 servings, about 2 qts.

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