Aunt Judy's Sunday Supper Soup


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Serves 6-8 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

MEATBALLS:
1 1/2 lbs. ground beef
1 egg, lightly beaten
3 Tbls. water
1/2 Cup dry bread crumbs
1/4 tsp. salt
1 Tbls. chopped parsley

2 Tbls. butter

SOUP:
1 (10-3/4 oz.) can beef broth
1 lg. can tomato sauce
1 packet dry onion soup
1 Cup sliced carrots
1/4 Cup chopped celery
1/4 Cup chopped parsley
1/4 tsp. pepper
1/4 tsp oregano
1/4 tsp basil
1 bay leaf


Directions

Prepare meatballs by


combining all ingredients,


and shaping 24 balls.


In 5-quart Dutch oven,


brown meatballs in butter,


a single layer at a time


and turning to brown all


sides. Remove meatballs


and drain excess fat from


pan. Pour broth and sauce


into Dutch oven. Add soup


mix, carrots, celery, parsley,


pepper, oregano, basil and


bay leaf. Bring to a boil,


reduce heat and simmer


covered for 20 minutes.


Add meatballs and simmer


for additional 20 minutes.


Remove bay leaf and discard.


Serve with crisp green salad


and warm French bread chunks


to absorb broth.


Yield: 6 - 8 servngs


Questions, Comments & Reviews



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