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Meatball And Vegetable Soup | Meatball And Vegetable Soup Recipes | Meatball And Vegetable Soup Recipe

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Meatball And Vegetable Soup

1 lb. lean ground beef

1/2 c. fresh bread crumbs (1 slice)

1/3 c. chopped onion

1 egg, slightly beaten

4 tsp. Wylers or Steero Beef-Flavor

Instant Bouillon

1/8 tsp. garlic powder

6 c. water

1 (28 oz.) can whole tomatoes, undrained and broken up

1/2 tsp. pepper

2 c. frozen hash brown potatoes

1 c. frozen peas and carrots

No Recipe Image


In bowl, combine meat, crumbs, onion, egg, 1 teaspoon bouillon and garlic powder; mix well. Shape into 1 inch meatballs. In Dutch oven, brown meatballs; pour off fat. Add water, tomatoes, pepper and remaining 3 teaspoons bouillon. Bring to a boil; reduce heat. Simmer, uncovered, 20 minutes. Stir in vegetables; cook 15 minutes or until tender, stirring occasionally. Refrigerate leftovers. Makes about 2-1/2 quarts.

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