Meatball & Vegetable Soup
|Lean ground beef||1 Pound|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Egg||1 , slightly beaten|
|Beef flavor instant bouillon||4 Teaspoon (Wyler's / Steero)|
|Garlic powder||1⁄8 Teaspoon|
|Water||6 Cup (96 tbs)|
|Canned whole tomatoes||28 Ounce, undrained and broken up (1 Can)|
|Black pepper||1⁄2 Teaspoon|
|Frozen hash brown potatoes||2 Cup (32 tbs)|
|Frozen peas and carrots||1 Cup (16 tbs)|
In large bowl, combine meat, crumbs, onion, egg, 7 teaspoon bouillon and garlic powder; mix well.
Shape into 1-inch meatballs.
In Dutch oven, brown meatballs; pour off fat.
Add water, tomatoes, pepper and remaining 3 teaspoons bouillon.
Bring to a boil; reduce heat.
Simmer, uncovered, 20 minutes.
Stir in vegetables; cook 15 minutes or until tender, stirring occasionally.