Submitted by: Amber Moeller
Makes: 6-8 servings
Meatballs:
- 1-1/2 lb. ground beef
- 1 egg, slightly beaten
- 3 T. water
- 1/2 c. dry bread crumbs
- 1/4 t. salt
- 1 T. chopped parsley
- 2 T. butter
Soup:
- 2 c. water
- 1 can (10-1/2 oz) condensed beef broth, undiluted
- 1 can (1 lb. 12 oz) tomatoes, un-drained and chopped
- 1 envelope (1-3/8 oz) dry onion soup mix
- 1 cup sliced carrots
- 1/4 c. celery tops, chopped
- 1/4 c. chopped parsley
Brown meatballs in a skillet. Place cooked meatballs in soup. Bring to a boil. Serve.
Note: For a quicker version of this soup, simply brown the hamburger (skip the meatball process in recipe) and add to soup ingredients. Also, if you do not have dry onion soup mix on hand, you can replace it by adding 1-3 T. Italian seasoning.