"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Sunday Supper Soup Recipe

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



1 1/2 lb ground beef chuck
1 egg slightly beaten
1/2 cup soft bread crumbs
1/4 t. salt
1 T. chopped parsley
2 T. butter or margarine
1 can butter or margarine
1 can condensed beef broth undiluted
1 can ( 1lb 12oz) tomatoes undrained
1 envelope dry onion soup mix
2 cups sliced pared carrots
1/4 cup chopped celery tops
1/4 cup chopped parsley
1/4 t. pepper
1/4 dried oregano leaves
1/4 t. dried basil leaves
1 bay leaf

1. Make meatballs: In med. bowl combine beef, egg, 3 tab., water, bread crumbs, salt and parsley. mix lightly, shape into 24 balls.
2. In hot butter, in 5 quart Dutch oven, saute meatballs until browned on all sides. Drain and set aside.
3. In same pan, combine 2 cups water, beef broth, tomatoes, onion, soup mix, carrots, celery tops, parsley, pepper, oregano. basil, and bay leaf.
4. Bring to a boil, reduce heat and simmer 30 minutes covered.
5. Add meatballs and simmer another 20 minutes longer.

Number Of Servings:
Number Of Servings:
2 quarts




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