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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is my all time favorite soup! It is so hearty and goes wonderful with some crusty bread. Altho it's a long list of ingredients, it's really very simple. 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.
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