Grandma Lee's Meatball Soup
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
8-12
ingredients
- 1 lb ground beef
- 2 eggs, separated
- 3⁄4 cup unseasoned breadcrumbs
- 2 tablespoons white vinegar
- 2 quarts water
- 1 small onion, chopped (billiard ball sized)
- 2 celery ribs, chopped
- 1⁄2 cup carrot, chopped
- 1⁄2 lb frozen vegetables
- 1 teaspoon salt (or to taste)
- 1⁄2 teaspoon black pepper
- 1 bay leaf
- 1⁄2 teaspoon dried parsley
- 1⁄2 teaspoon dried savory
- cooked pasta, rice, potatoes or barley
directions
- 1. Combine meat, bread crumbs, and egg whites. Mix meatballs and place in kettle with 2 qts water.
- 2. Stir vinegar and egg yolks together. Mix well. Set aside.
- 3. Bring meatballs and water to a boil. Cover and simmer for 20 minutes.
- 4. Add vegetables and seasonings. Bring to boil and simmer for 15 minutes.
- 5. Bring to boil again. Ladle a little broth into the egg yolk and vinegar mix. Carefully add egg mix and stir so that it doesn't curdle.
- 6. Boil one minute. Remove from heat. Serve over pasta or potatoes or other grain.
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RECIPE SUBMITTED BY
Five grown kids who have a range of culinary interests. Eldest Son is the soup king; Youngest Son is the pickle king; Youngest Daughter works for a bakery; Eldest Daughter and Middle Daughter very creative in the kitchen and have learned to cook some remarkable recipes. Learning to cook to help Mr. JB control diabetes; and eating a lot out of the family garden shared with Middle Daughter, SIL, and grandkids.