Veggie Soup with Mini-Meatballs

Crystal Miller

 

1 lb. hamburger

1 slice bread, broken up in small pieces

˝ cup milk

1 egg

salt, pepper, and seasoning salt as desired

2 T olive oil

˝ of a sweet onion, chopped fine

8 cups water

4 cups vegetables, cut up  ~ your choice,  these can be frozen or fresh, *Veggie Choices below

1 T Italian seasonings

3 or 4 bullion cubes, beef or chicken

 

 

To make meatballs:

In a small bowl mix bread pieces, milk and egg and let sit for about 10 minutes until it can be mashed up with a fork.   In a medium size bowl put hamburger, seasonings and bread/milk mixture.  Mix this well and with a spoon scoop out small amounts of meat and roll into a ball.  Place in an 11x15 pan.  Bake at 350 for about 20 to 30 minutes.

 

To make soup:

While the meatballs are cooking, in a large stock pot add oil and onions.  Sauté until the onions are clear and tender. Add the water, veggies and bullion cubes.  Simmer for about 20 to 30 minutes depending on how long it takes to cook the veggies. 

 

After soup has simmered and right before serving add cooked meatballs.  You can serve the soup with a little cheddar cheese sprinkled on the top.

 

*Veggie Choices:

For fresh veggies, I like to use broccoli, cauliflower, sliced carrots, peppers.  You can add canned and frozen veggies such as green beans, diced tomatoes, corn, spicy tomatoes such as Rotel are good too.

 

 

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