Tomato And Meatball Soup Recipe
Photo source: Grandmother's Kitchen
Tomato and meatball soup, this hearty soup is delicious served with a side of bread.
1 egg, beaten
1/2 cup diced onion
1/2 cup chopped fresh parsley
1/2 cup bread crumbs
1 lb lean ground beef
1/3 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons olive oil
2 quarts water (16 cups)
2 cans tomato soup (8 ounces each)
2 teaspoons vegetable or beef bouillon
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper, ground
2-3 stalks celery, diced
2-3 carrots, diced
1-2 clove garlic, minced
1 cup O-noodles uncooked (or alphabet noodles)
Begin by making the meatballs.
In large bowl, place the beaten egg, onion, parsley, bread crumbs and ground beef.
Mix lightly with a wooden spoon.
Use your hands to combine the rest of the way and to roll into about 36 small meatballs.
Place the meatballs onto a plate as you form them.
In shallow bowl, mix all purpose flour, salt and pepper.
Roll meatballs in all purpose flour mixture.
Heat the oil in the soup pot over medium heat and add the meatballs, browning them on all sides and making sure they are cooked through.
Do not overcrowd. Do in batches, moving the cooked meatballs to a bowl.
Set the cooked meatballs aside while you prepare the rest of the soup.
Pour off any fat that may be in the soup pot.
Add the water to the soup pot along with the cans of tomato soup, the bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and bring to a boil.
Add the meatballs to the soup, turn down and simmer for 20 minutes.
Add the noodles, bring to a boil and cook for 5-8 minutes until the noodles are tender.
Turn off and serve.