Soup Casserole Recipe
Ingredients
| Chuck | 2 Pound | |
| Salt | 3 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 2 eggs, slightly beaten | ||
| Salad oil | 1/4 Cup (16 tbs) | |
| 2 10 1/4-ounce cans frozen green-pea soup, undiluted | ||
| 2 10 1/2 -ounce cans condensed vegetable soup, undiluted | ||
| 2 soup-cans water | ||
| 2 onions, very thinly sliced | ||
| Stuffed olives | 1/4 Cup (16 tbs), sliced | |
Directions
About 30 minutes before supper:
1. Combine chuck with salt, pepper, and eggs; divide mixture in fourths; form each part into 10 1 1/4-inch balls, making 40 balls in all. In large saucepan, in hot oil, brown balls; then drain off all oil.
2. Add pea soup, vegetable soup, and water. Cook over medium heat, about 20 minutes, or until liquid is bubbly and meat balls are done.
3. Arrange sliced onions on top of chowder; cook about 1 minute longer. Serve piping hot, with olive garnish, if desired.
1. Combine chuck with salt, pepper, and eggs; divide mixture in fourths; form each part into 10 1 1/4-inch balls, making 40 balls in all. In large saucepan, in hot oil, brown balls; then drain off all oil.
2. Add pea soup, vegetable soup, and water. Cook over medium heat, about 20 minutes, or until liquid is bubbly and meat balls are done.
3. Arrange sliced onions on top of chowder; cook about 1 minute longer. Serve piping hot, with olive garnish, if desired.
Chef
