Meatball Vegetable Soup
|Condensed beef broth soup||10 1⁄2 Ounce|
|Water||4 Cup (64 tbs)|
|Whole peeled tomatoes||3 1⁄2 Cup (56 tbs), not drained|
|Cooked red kidney beans||3⁄4 Cup (12 tbs), not drained|
|Onions||2 Medium, sliced|
|Carrots||1 Cup (16 tbs), sliced|
|Garlic||1 Clove (5 gm), finely chopped|
|All bran cereal||3⁄4 Cup (12 tbs) (Kellogg's Brand)|
|Egg||1 , beaten|
|Black pepper||1 Dash|
|Lean ground beef||1 Pound|
|Vegetable oil||2 Teaspoon|
In large saucepan or Dutch oven, combine 1 c. (250 mL) of condensed soup, the water and next 8 ingredients, cutting tomatoes into pieces with a spoon.
Bring to a boil.
Reduce heat and simmer, uncovered, 30 minutes.
Slightly crush the cereal.
Mix with egg, remaining condensed soup and pepper.
Add ground beef, mixing until thoroughly combined.
Shape into 1 in. (2.5 cm) meatballs.
Brown meatballs in heated oil.
Add meatballs to vegetable mixture.
Simmer, covered, about 30 minutes longer.