Meatball Soup


1/2 cup diced celery
1/2 cup snipped celery leaves
1 minced large onion
2 sliced medium carrots
1 cup cubed raw potatoes
2 cups water
1 1/2 teaspoons salt
Number 2 can tomatoes (2 1/2 cups)

1/4 cup minced onion
2 tablespoons fat or oil
1/2 cup fresh breadcrumbs
1/4 cup milk
1/2 pound ground chuck
1 egg, unbeaten
1/2 teaspoon salt


Soup: combine in a large kettle: 1/2 cup diced celery, 1/2 cup snipped celery leaves, 1 minced large onion, 2 sliced medium carrots, 1 cup cubed raw potatoes, 2 cups water, 1 1/2 teaspoon salt, number 2 can tomatoes (2 1/2 cups).  Cover and bring to a boil.  Cook thirty minutes.  

Meanwhile, in a small skillet, make meatball part:  Saute 1/4 cup minced onion in 2 tablespoons fat or oil, until golden.  Soften 1/2 cup fresh breadcrumbs in 1/2 cup milk, add to 1/2 pound ground chuck with onion and 1 egg unbeaten, and 1/2 teaspoon salt.  Shape into 12 balls.  Refrigerate 30 minutes then drop into boiling soup.  Cover.  Simmer 10 minutes serve soup topped with grated sharp cheese and parsley. 

Serves 4.  

Really good and cheap; serve with garlic bread, big salad, and fancy pie. 

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