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.