Chili Meatball and Vegetable Soup
|Ground beef chuck||1 Pound|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Tomato juice||1⁄4 Cup (4 tbs)|
|Minced onion||2 Tablespoon|
|Chili powder||5 Teaspoon|
|Condensed beef broth||21 Ounce (2 Cans Of 10 1/2 Ounce Each)|
|Canned tomatoes||16 Ounce (1 Can)|
|Frozen mixed vegetables||10 Ounce (1 Package)|
|Onion||1 Medium, sliced|
|Precooked rice||1⁄2 Cup (8 tbs) (From Package)|
About 45 minutes before serving: Combine beef, crumbs, tomato juice, minced onion, chili powder, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.
Shape into 16 one-inch balls.
In skillet, in hot shortening, brown meatballs.
Drain; set aside.
In large kettle, combine undiluted broth with 2 soup cans water, tomatoes, vegetables, onion, rice and 1 teaspoon salt.
Cover; heat to boiling; reduce heat; add meatballs; simmer 10 minutes.