Anna's Italian Meatball Soup


2 pounds hamburger (20% fat)
1 tablespoon Italian Seasoning
1/2 teaspoon garlic powder
1 large egg
1 tablespoon parsley flakes
1/4 cup Italian breadcrumbs
1/4 cup Parmesan/Romano cheese
1/4 teaspoon black pepper

2 teaspoons of Wesson vegetable oil
1/2 cup onion, diced
2 cups water
8 beef bouillon cubes
1 (15-oz.) can Hunt's tomato sauce
4 celery stalks, chopped
1/2 bag of baby carrots, peeled and cut in two (or 1 cup carrots, sliced)
1 cup potato, peeled and diced

In a large mixing bowl, combine the meatball ingredients and form into 1-inch meat balls.  Heat the vegetable oil in a large frying pan until hot.  Add the meat balls and cook until no pink remains.  Stir in onion and sauté for a couple of minutes.  Add remaining ingredients and cook until vegetables are tender, approximately 15 to 20 minutes.

  Anna Stranz (May 2004)