Thursday, October 19, 2017
Wednesday, October 18, 2017
Cooking Thursday
One thing I like about the change in weather is making soup. It's a regular on my winter menu. The recipe I'm sharing today is one I got from an aunt many years ago. It's always good!
Vegetable Meatball Soup
8 cups water
1 teaspoon salt
1 teaspoon Accent
1 pound ground beef in 1 inch balls
1 1/4 cup diced celery
1 cup chopped onion
3/4 cup diced carrot
1/2 cup uncooked rice
2 small potatoes, diced
1 can chopped tomato
10 ounces frozen mixed vegetables for soup
2 envelopes Lipton Beefy Onion soup
Bring water to boil. Add salt, accent and meat balls. Bring back to a rapid boil and skim off meat sediment. Add remaining ingredients and simmer for 2 hours.
*I often prepare this in the evening and instead of simmering it for 2 hours, I put it in my crockpot and refrigerate it overnight. Then when I go to work in the morning, I turn the crockpot on low and come home to a wonderful pot of soup!
8 cups water
1 teaspoon salt
1 teaspoon Accent
1 pound ground beef in 1 inch balls
1 1/4 cup diced celery
1 cup chopped onion
3/4 cup diced carrot
1/2 cup uncooked rice
2 small potatoes, diced
1 can chopped tomato
10 ounces frozen mixed vegetables for soup
2 envelopes Lipton Beefy Onion soup
Bring water to boil. Add salt, accent and meat balls. Bring back to a rapid boil and skim off meat sediment. Add remaining ingredients and simmer for 2 hours.
*I often prepare this in the evening and instead of simmering it for 2 hours, I put it in my crockpot and refrigerate it overnight. Then when I go to work in the morning, I turn the crockpot on low and come home to a wonderful pot of soup!
