I love making soup in the winter. It's usually a pretty healthy meal, helps warm me up and we love having the leftovers. The recipe I'm sharing is one I had as a kid. My aunt made it for our family once and it became an instant favorite. Both of my sisters still make this one and all of our families enjoy it.
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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!