Sunday Supper Soup!

About 30 years ago, I had a good friend whom I worked with. We used to exchange a lot of gossip, talked about the kids, etc!. We used to exchange a lot of recipes. The one below is one that I made and it was awesome. Unfortunately, I lost my copy and my friend has since passed. Fortunately for me, my friend's granddaughter is friends with my youngest daughter. The granddaughter has since moved back to our state, and my daughter was able to meet up with her. So this recipe became the topic and I asked if the granddaughter to send me the recipe and she did. You are more than welcome to take this recipe and enjoy!! Thanks, Rachel and I still miss you, Dorothy!

Sunday Supper Soup

Meatballs

1 1/2 lb. ground beef chuck

1 egg, slightly beaten

1/2 cup soft bread crumbs

1/4 tsp salt

1 Tbs chopped parsley

2 Tbs butter or margarine

1 can (10.5 oz) condensed beef broth (undiluted)

1 can (1lb, 12oz) tomatoes (undrained)

1 envelope (1 3/8 oz) dry onion soup mix

2 C (4-5) sliced pared carrots

1/4 C chopped celery tops

1/4 C chopped parsley

1/4 tsp pepper

1/4 tsp dried oregano leaves

1/4 tsp dried basil leaves

1 bay leaf

1. Make meatballs: in medium bowl combine beef, egg, 3 Tbs water, bread crumbs, salt and parsley, mix lightly shape into 24 balls

2. In hot butter in 5qt dutch oven saute meatballs a single layer at a time until browned on all sides. Drain off fat & set meatballs aside.

3. In same dutch oven combine 2 C water, beef broth, tomatoes, onion soup mix, carrots, celery tops, parsley, pepper, oregano, basil and bay leaf. Bring to boiling then reduce heat and simmer covered, but stirring occasionally to break up tomatoes. Add meatballs and simmer 20 minutes longer.

6 servings (2 qts)