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Vegetable Meatball Soup (VRP 015)

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Vegetable Meatball Soup

Vegetable Meatball Soup

Vegetable Meatball Soup Recipe Card Front

Front of the recipe card for Vegetable Meatball Soup.

There is a notation that the recipe came from Ruth Hodges.

Vegetable Meatball Soup

Vegetable Meatball Soup Recipe Card Front

Front of the recipe card for Vegetable Meatball Soup.

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Vegetable Meatball Soup Recipe

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Vegetable Meatball Soup

Vegetable Meatball Soup

Ingredients

Soup

  • 8 cups water
  • 1 can tomato soup
  • 1 small can V-8
  • 1/2 teaspoon salt
  • 1/2 cup rice
  • 1 package dry soup mix, optional
  • 2 carrots, cut into small pieces
  • 2 celery stalks, cut into small pieces
  • 1/2 cup - 3/4 cup Corn, frozen
  • 1/2 cup - 3/4 cup Peas, frozen
  • 1/2 cup - 3/4 cup Beans, canned
  • 1/2 cup coiled vermicelli

Meatballs

  • 1 - 1 1/4 pounds lean ground beef
  • 1/2 teaspoon nutmeg
  • 1/4 cup fine bread crumbs
  • 1 egg beaten
  • 1/4 teaspoon salt

Instructions

Soup

  1. Bring water, soup, V-8, and salt to a boil
  2. Boil for 20 minutes
  3. Add soup mix, carrots, and celery stalks
  4. Cook for 10 minutes
  5. Add meatballs and cook for 10 minutes
  6. Bring to boil
  7. Add vermicelli and cook for 7 minutes

Meatballs

  1. Mix all ingredients and form into small balls
  2. Cook until almost done

Vegetable Meatball Soup

 

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