Meatball Vegetable Soup Recipe
Ingredients
| 10 1/2 oz. condensed beef broth soup | ||
| Water | 4 Cup (16 tbs) | |
| 3 1/2 cup whole peeled tomatoes, not drained | ||
| L 3/4 cup cooked red kidney beans, not drained | ||
| Onions | 2 Medium, sliced | |
| Carrots | 1 Cup (16 tbs), sliced | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Salt | 1 To taste | |
| Pepper | 1/4 To taste | |
| Chili powder | 1 | |
| 3/4 cup Kellogg's All-Bran cereal | ||
| 1 egg, slightly beaten | ||
| Black pepper | 1 Dash | |
| Lean ground beef | 1 Pound | |
| Vegetable oil | 2 Teaspoon | |
Directions
In large saucepan or Dutch oven, combine 1 c. (250 mL) of condensed soup, the water and next 8 ingredients, cutting tomatoes into pieces with a spoon.
Bring to a boil.
Reduce heat and simmer, uncovered, 30 minutes.
Slightly crush the cereal.
Mix with egg, remaining condensed soup and pepper.
Add ground beef, mixing until thoroughly combined.
Shape into 1 in. (2.5 cm) meatballs.
Brown meatballs in heated oil.
Drain.
Add meatballs to vegetable mixture.
Simmer, covered, about 30 minutes longer.
Bring to a boil.
Reduce heat and simmer, uncovered, 30 minutes.
Slightly crush the cereal.
Mix with egg, remaining condensed soup and pepper.
Add ground beef, mixing until thoroughly combined.
Shape into 1 in. (2.5 cm) meatballs.
Brown meatballs in heated oil.
Drain.
Add meatballs to vegetable mixture.
Simmer, covered, about 30 minutes longer.
Chef
