Cooking Thursday

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.
For more recipes, visit Sandra at Diary of a SAHM.

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!