Aunt Judy's Sunday Supper Soup
Why I Love This Recipe
Ingredients You'll Need
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
Prepare meatballs by
combining all ingredients,
and shaping 24 balls.
In 5-quart Dutch oven,
brown meatballs in butter,
a single layer at a time
and turning to brown all
sides. Remove meatballs
and drain excess fat from
pan. Pour broth and sauce
into Dutch oven. Add soup
mix, carrots, celery, parsley,
pepper, oregano, basil and
bay leaf. Bring to a boil,
reduce heat and simmer
covered for 20 minutes.
Add meatballs and simmer
for additional 20 minutes.
Remove bay leaf and discard.
Serve with crisp green salad
and warm French bread chunks
to absorb broth.
Yield: 6 - 8 servngs
