Meat and Potatoes Soup with Hard-Boiled Eggs

Equipment

▢ 1-1½ lbs. hamburger
▢ 6 large potatoes peeled and cubed into bite-sized pieces
▢ 1 onion peeled and diced
▢ 1 stalk celery diced or thinly sliced
▢ salt and pepper to taste
▢ 1 14½- ounce can diced tomatoes including liquid (or use a pint jar of home-canned tomatoes)
▢ 2 hard-boiled eggs chopped
▢ parsley for garnish optional

In a large soup pot, brown the hamburger; drain off fat.
Add the potatoes, onion, and celery and enough water or broth to cover all ingredients.
(The more liquid you use, the more people you can feed.
) Add salt and pepper to taste.
Simmer until the potatoes are cooked.
Add the diced tomatoes and continue to simmer until ready to serve.
(Let it simmer long enough for the diced tomatoes to become hot, or you can let it simmer for a bit longer if necessary.
)

When ready to serve, ladle soup into individual bowls and add hard-boiled egg and parsley (if using) on top of the soup in each bowl.

Course; Beef / Eggs / Soup

Cuisine; Amish