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Meatball & Vegetable Soup

Healthycooking's picture
Ingredients
  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)
Directions

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.
Refrigerate leftovers.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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