Aunt Judy's Sunday Supper Soup
INGREDIENTS
  • Servings: 6-8
  • MEATBALLS:
  • 1 1/2 lbs. ground beef
  • 1 egg, lightly beaten
  • 3 Tbls. water
  • 1/2 Cup dry bread crumbs
  • 1/4 tsp. salt
  • 1 Tbls. chopped parsley
  • 2 Tbls. butter
  • SOUP:
  • 1 (10-3/4 oz.) can beef broth
  • 1 lg. can tomato sauce
  • 1 packet dry onion soup
  • 1 Cup sliced carrots
  • 1/4 Cup chopped celery
  • 1/4 Cup chopped parsley
  • 1/4 tsp. pepper
  • 1/4 tsp oregano
  • 1/4 tsp basil
  • 1 bay leaf
DIRECTIONS
  1. Prepare meatballs by
  2. combining all ingredients,
  3. and shaping 24 balls.
  4. In 5-quart Dutch oven,
  5. brown meatballs in butter,
  6. a single layer at a time
  7. and turning to brown all
  8. sides. Remove meatballs
  9. and drain excess fat from
  10. pan. Pour broth and sauce
  11. into Dutch oven. Add soup
  12. mix, carrots, celery, parsley,
  13. pepper, oregano, basil and
  14. bay leaf. Bring to a boil,
  15. reduce heat and simmer
  16. covered for 20 minutes.
  17. Add meatballs and simmer
  18. for additional 20 minutes.
  19. Remove bay leaf and discard.
  20. Serve with crisp green salad
  21. and warm French bread chunks
  22. to absorb broth.
  23. Yield: 6 - 8 servngs