"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Sunday Supper Soup Recipe

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This recipe for Sunday Supper Soup, by , is from The Bodmer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bodmer Rebecca
Added: Tuesday, July 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Meatballs: 1 1/2 pound ground beef or turkey, 1 egg slightly beaten, 3 Tablespoons canned milk or water, 1/4 cup dry bread crumbs, 1 Tbsp. chopped parsley, 2 Tbsp. butter, SOUP: 2 cups water, 1 can (10.5 oz) condensed beef broth, undiluted, 1 can (1# 12 oz) tomatoes, undrained, chopped (or just buy diced) 1 envelope dry onion soup mix, 1 cup sliced carrots, 1/2 cup chopped celery, 1/4 cup chopped fresh parsley, 1/4 teas. pepper, 1/4 teas. dried oregano, 1/4 teas. dried basil leaves (or fresh) 1 bay leaf.

Directions:
Directions:
To make meatballs, combine meat, egg, water or milk, bread crumbs, salt & parsley. Mix lightly; shape into 24 balls. In 5 quart dutch oven, melt butter and brown the meatballs, single layer at a time, all all sides. Drain off fat; remove meatballs and set aside. To make soup, combine ingredients in dutch oven. Bring to boiling; reduce heat, cover and simmer for 20 minutes. Add meatballs; simmer 20 minutes longer.

Number Of Servings:
Number Of Servings:
6-8 (2 quarts)
Personal Notes:
Personal Notes:
This really has good flavor

 

 

 

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