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Meatball Soup                                             Jan Peterson

 

Meatballs

1 1/2# ground beef                                    1 egg

3 Tbsp. milk                                                 1/2 cup dry bread crumbs

1 Tbsp. chopped Parsley

 

Soup

3 cups water                                               1 can beef broth

1 can tomatoes, undrained, chopped  1 env. dry onion soup mix

1 cup sliced carrots                                  1/4 cup chopped celery

1/4 cup chopped parsley                         1/4 tsp. pepper

1/4 tsp. dried oregano leaves                 1/4 tsp. dried basil

1 basil leaf                                                    3/4 cup egg noodles last 20 min.

 

To make the meatballs, combine beef, egg, water, bread crumbs, salt and parsley.  Mix lightly; shape into balls.  Brown meatballs - drain fat.  To make soup combine the rest of the ingredients in kettle.  Bring to boiling, reduce heat, cover and simmer 20 minutes.  Add meatballs; simmer 20 minutes longer.