 | | Meatball And Vegetable Soup |
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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 |
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| Instructions |
| 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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