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Chili Meatball And Vegetable Soup

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Ingredients
  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
  Shortening 2 Tablespoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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