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 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
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
- Bring water, soup, V-8, and salt to a boil
- Boil for 20 minutes
- Add soup mix, carrots, and celery stalks
- Cook for 10 minutes
- Add meatballs and cook for 10 minutes
- Bring to boil
- Add vermicelli and cook for 7 minutes
Meatballs
- Mix all ingredients and form into small balls
- Cook until almost done
Vegetable Meatball Soup