Vegetable and Meatball Soup
Contributed by Jocelyn Stallworth Thames, Beatrice, Alabama.
Serving: Serves: 12
Cook Time: 30 minutes
Total Time: 1 hour
INGREDIENTS:
SOUP
6 cups water
4 cups canned tomatoes
1 1/2 cups chopped celery
2 cups sliced carrots
5 medium potatoes, peeled and diced
3 bay leaves
2 tablespoons chopped parsley
1 tablespoon sugar
4 teaspoons salt
2 teaspoons ground oregano
2 teaspoons seasoned pepper
2 teaspoons ground basil
2 large onions, chopped
2 (16 ounces) cans cut green beans
1 (12 ounces) can whole kernel corn
MEATBALLS
2 pounds ground beef
2 eggs
1/3 cup cracker crumbs
2 tablespoons milk
2 teaspoons seasoned salt
dash pepper
DIRECTIONS:
Combine water, canned tomatoes, chopped celery, sliced carrots, potatoes, onions, beans, bay leaves, chopped parsley, sugar, salt, oregano, seasoned pepper and ground basil in a large Dutch oven; cover and bring to a boil.
Meanwhile, combine ground beef, eggs, crumbs, milk, seasoned salt and pepper. Mix well and shape into 1-inch balls. Drop meatballs into boiling soup and simmer 30 minutes.
Drain beans and corn and add them during the last 10 minutes of cooking time.
NOTES: Remove and discard bay leaves before serving. Soup may be frozen for later use.
