Meatball Vegetable Soup

Serves: 6
Total Calories: 399


4 cups beef broth
2 1/2 cups water
4 stalks celery, chopped
4 carrots, peeled and chopped
1 onion, chopped
1/4 cup quick-cooking barley, uncooked
1 (8-ounce) can tomato sauce
1 teaspoon dried basil
2 cubes beef bouillon
3 potatoes, peeled and cubed
salt and pepper to taste
Combine broth and water in a large soup pot. Add celery, carrots, onion, barley, tomato sauce and basil; bring to a boil. Reduce heat; partially cover and simmer for 15 minutes. Add meatballs; cover and cook for 15 minutes. Add potatoes and cook until tender, about 20 minutes. Add salt and pepper to taste.
1 1/2 pounds ground beef
1/2 cup cooked rice
1 onion, finely chopped
1 egg, beaten
1/4 cup water
1 clove garlic, minced
salt and pepper to taste


Combine all ingredients in a large bowl; mix well. Shape into small meatballs.

Nutritional Facts:

Serves: 6
Total Calories: 399
Calories from Fat: 57

This Meatball Vegetable Soup recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.

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