This recipe for Italian Meatball Vegetable Soup , by Carolyn Carter, is from The Carter Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pkg. frozen meatballs (around 50 to 60, thawed) 1 can tomato soup water to keep from sticking 1 pkg. frozen Italian vegetables 16 oz. broccoli 16 oz. mixed vegetables 1 pkg. beef flavored Ramen noodles
Cover bottom of Dutch oven with meatballs. Add soup and water and bring to boil. Add all vegetables and cook until tender. Add Ramen noodles. Cook till noodles are soft. Add flavor packet from noodles.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.