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Soup Casserole

Party.Freak's picture
Ingredients
  Chuck 2 Pound, ground
  Salt 3 Teaspoon
  Pepper 1⁄2 Teaspoon
  Eggs 2 , slightly beaten
  Salad oil 1⁄4 Cup (4 tbs)
  Green pea soup 20 1⁄2 Ounce, frozen (2 Cans, 10 1/4 Ounce Each, Undiluted)
  Condensed vegetable soup 21 Ounce (2 Cans, 10 1/2 Ounce Each, Undiluted)
  Water 240 Milliliter (2 Soup Cans)
  Onions 2 , very thinly sliced
  Sliced stuffed olives 1⁄4 Cup (4 tbs)
Directions

About 30 minutes before supper:
1. Combine chuck with salt, pepper, and eggs; divide mixture in fourths; form each part into 10 1 1/4-inch balls, making 40 balls in all. In large saucepan, in hot oil, brown balls; then drain off all oil.
2. Add pea soup, vegetable soup, and water. Cook over medium heat, about 20 minutes, or until liquid is bubbly and meat balls are done.
3. Arrange sliced onions on top of chowder; cook about 1 minute longer. Serve piping hot, with olive garnish, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Meat
Interest: 
Healthy

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