Soucy Family Recipes
Meatball Soup
Aleida Brandvold

Description

Teeny-tiny meatballs. Good soup.

Ingredients

  • 1½ Lbs lean ground beef
  • ½ tsp pepper
  • ½ tsp nutmeg
  • 1 tsp salt
  • 1 Cup carrots, diced to bite-sized pieces
  • 1 Cup celery, diced to bite-sized pieces, including leafy part
  • 1+ Cups cauliflower, diced into small bite-sized pieces
  • 1 Cup leek, diced into small bite-sized pieces
  • ½ can peas, including liquid, 398 mL cans
  • Beef boullion cubes to taste
  • 1½ Cups extra fine egg noodles

Directions

  1. Mix together the meat, nutmeg, pepper, and salt. Make small meatballs, about ¾ inch.
  2. Fill a pan about half full with water, 6-10 cups, add 1 tsp salt, add meatballs and bring to a boil. Scoop off the scum.
  3. Add veggies (except the peas) and boullion, stirring and bringing to a boil.
  4. Cook gently until the veggies are tender, about 20-30 minutes
  5. Add the peas and egg noodles, cooking until the noodles are ready

Notes

  1. Leave the cooked meatballs overnight in the fridge before cooking the veggies to ease removing the scum as it is allowed to harden overnight.
  2. Add peeled tomatoes for a variation with a slightly differnt flavour.