Meatball Soup Recipe
Ingredients
| Bread slice | 1 | |
| Milk | 1/2 Cup (16 tbs) | |
| Ground chuck | 1 pound | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Beef Stock | 3 Cup (16 tbs) | |
| 2 8-ounce cans tomato sauce with tomato bits | ||
| Onion | 1 Medium, minced | |
| Turnip | 1 , diced | |
| 1 20-ounce package frozen soup vegetables | ||
| Salt | 1 Teaspoon | |
| Allspice | 1/4 Teaspoon | |
| Garlic powder | 1/4 Teaspoon | |
Directions
Place bread and milk in a large bowl.
Soak bread.
Add meat, salt and pepper; mix well.
Form into 24 small meatballs.
Brown meatballs in oil; drain.
Add remaining ingredients and simmer, uncovered, for 1 hour.
Makes 4 to 6 servings.
Soak bread.
Add meat, salt and pepper; mix well.
Form into 24 small meatballs.
Brown meatballs in oil; drain.
Add remaining ingredients and simmer, uncovered, for 1 hour.
Makes 4 to 6 servings.
Chef
