Meatball Supper Soup

Meatball Supper Soup

Time: 1 hrs 30 mins

Ingredients

• 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

Directions

• 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.