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Vegetable Soup With Meatballs |
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Serves: 6 Print this RecipeMeatballs: 1 pound ground beef 1/2 cup crackers crumbs 1 egg beaten 2 tablespoons milk 1/2 cup onions minced 1/2 teaspoon italian seasoning dried crushed 1/2 teaspoon salt 1/4 teaspoon black pepper freshly ground 2 tablespoons vegetable oil * Part two. 1 16-ounce can stewed tomatoes 2 8-ounce cans tomato sauce 1 cup water 2 teaspoons beef bouillon instant 2 to 3 teaspoons sugar or to taste 1 cup carrots sliced 1 cup onions quartered and thinly sliced 1 cup celery sliced 1 cup zucchini sliced 1/4 cup parsley minced fresh 1/2 teaspoon italian seasoning dried crushed Combine ground beef, cracker crumbs, egg, milk, onion, herb seasoning, salt, and pepper. Form into about 20 walnut-size meatballs. Brown in vegetable oil over medium-high heat. Set aside. Soup: *In a large saucepan combine tomatoes, tomato sauce, water, beef bouillon, and sugar. Bring to boil; add carrots, onion, celery, zucchini, parsley, and herb seasoning. Return to boil; reduce heat and simmer 10 minutes. Add meatballs and simmer for 10 to 15 minutes, stirring occasionally. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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