This is a tasty beef broth based soup. I make four batches at a time. So good I even have it for breakfast. If making multiple batches only add as much tomtatoes as your family likes. Mine likes three cans of tomatoes for a four batch pot. I also added fresh parsley vs. dried parsley in the soup base. We had salad and garlic bread to go with it. Y.U.M!
Meatballs:
1-1/2 lb.. ground beef
1 egg, beaten
3 T. water
1/2 C. dry bread crumbs
1/4 t. salt
1 t. chopped parsley
2 T. butter
Soup:
2 C. water
1 can (10-1/2 oz.) condensed beef broth, undiluted
1 can (1 lb. 12 oz.) tomatoes, undrained, chopped
1 envelope dry onion soup mix
1 C. sliced carrots
1/4 C. chopped celery tops
1/4 C. chopped parsley
1/4 t. fresh ground black pepper
1/4 t. oregano leaves
1/4 t. basil leaves
1 bay leaf
To make the meatballs, combine all ingredients but butter. In dutch oven, heat butter and brown meatballs, a single layer at a time, on all sides. Drain off fat; remove meatballs and set aside. To make soup, combine ingredients in same dutch oven. Bring to boiling. Reduce heat; cover and simmer 20 minutes. Add meatballs; simmer 20 minutes longer.
Makes about 2 quarts or 6-8 servings.
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