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Ingredients
- 3 lbs. meaty soup bones
- 10 cups water
- 2 tsp. salt
- 3 slices onion
- 3 peppercorns
- 3/4 lb. ground beef
- 1 egg
- 1/2 cup dry bread crumbs
- 1/3 cup tomato juice
- 3/4 tsp. salt
- 1/4 cup chopped onion
- 1/4 tsp. garlic powder
- 1 cup egg noodles
- 15 oz. can tomatoes
- 2 cups mixed chopped vegetables
Directions
- Cover bones with water and add salt, onion, and peppercorns.
- Simmer, covered for 3 hours. Remove bones and boil, reducing stock to 6 cups.
- Combine ground beef, egg, bread crumbs, tomato juice, salt, onion, and garlic powder.
- Shape mixture into small balls and fry until a rich brown colour. Drain and set aside.
- Boil noodles in salted water and drain.
- Add vegetables and tomatoes to stock and cook until just tender.
- Add noodles and meatballs. Boil gently for 15 minutes.
Serves 8.
Attribution: Hearty Winter Soup by Shirley Hill, Picton, Ontario. As found in The Harrowsmith Cookbook: Volume Number 1.