Meatball Soup from Georgia Varozza
Ingredients
- 2 lbs. hamburger
- 2 tsp. salt
- ⅛ tsp. pepper
- 2 eggs beaten
- ¼ cup chopped fresh parsley or use 1 T. dried parsley flakes
- ½ cup crushed cracker crumbs or bread crumbs
- 2 T. milk
- 5 T. flour
- 2 small or 1 large onion diced
- 2 cups celery diced
- 4 cups potatoes peeled and diced
- ¼ cup uncooked white rice
- 6 cups tomato juice or V-8 juice
- 6 cups water
- 1 T. sugar
- 1 tsp. salt
- 1½ cups frozen corn or a mixture of corn and peas (you can also use fresh)
Instructions
- Combine the first 7 ingredients.
- Mix thoroughly with your hands and then form into balls the size of walnuts.
- Dredge the meatballs in the flour and brown them on all sides, using enough oil so they don’t stick when cooking in the large pot you plan to make the soup in.
- When the meatballs have browned, add the remaining ingredients, except the corn.
- Bring the mixture to a boil, reduce heat, cover with a tight-fitting lid, and continue to cook until the vegetables are tender and the rice is cooked through.
- (This shouldn’t take too long because your veggies have been diced into small pieces.
- ) Add the corn last and cook for about 10 minutes more.
Notes & Wine Advice
Even though this soup includes vegetables, most kids love the idea of eating meatball soup.