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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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The perfect soup for a cold day! Ingredients:
1 1/2 lbs ground chuck |
1 (14 ounce) can tomatoes |
1 (10 ounce) can consomme (beef broth) |
1 (1 1/4 ounce) package dry onion soup mix |
4 carrots, pared |
1/4 cup celery top, chopped |
1 tablespoon dried parsley, chopped |
1 bay leaf |
1/4 teaspoon oregano leaves |
1/4 teaspoon basil |
10 peppercorns (or group black pepper) |
1 cup okra, cut |
4 -6 cups water |
2 potatoes, diced |
Directions:
1. With hands, lightly shape chuck into 1-inch balls. In a little hot oil in skillet, saute meatballs, turning until browned all over. Drain off fat.
2. In a 6 quart sauce pan, add remaining ingredients and bring just to boiling.
3. Reduce heat, and simmer covered 45 minutes, stirring occasionally to break up tomatoes.
4. Serve very hot.
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