Recipe: Meatball Soup

Meatball Soup

1 lb. ground beef
1/2 c. crushed croutons
1 egg

1/4 gallon beef stock
1/4 gallon chicken stock
1 (28 oz) can diced tomatoes
1 can (13 oz) condensed tomato soup
1 medium onions, chopped
2 ribs celery, thinly sliced
1/4 c. freshly chopped parsley
1/2 c. cooked white rice
3 potatoes, peeled and diced
2 carrots, chopped

Preheat oven to 350 degrees.

To make meatballs: Combine beef, croutons, and eggs; mix well. Form into 1-inch balls, place on large cookie sheet with sides and set aside.

Meanwhile, make soup. Combine stocks, tomatoes and tomato soup in 10-quart or larger pot. Bring to boil. Add remaining ingredients, reduce heat to medium and cook until vegetables are tender, about half an hour, checking after 20 minutes.

While vegetables cook, place meatballs in oven and bake 15 to 20 minutes or until done.

When vegetables in soup are tender, add meatballs.