VEGETABLE-MEAT-BALL SOUP

By draingal

Ingredients

• several beef soup bones
• 1/2 cup diced carrots
• 1/2 cup sliced green onions or leeks, or (1 medium regular onion)
• 1/2 cup fine cut celery
• 1/2 cup diced white turnips (if desired)
• 1 pkg. frozen whole kernel corn or 2 cups fresh corn cut from cob
• 1 (#2 1/2) can tomatoes
• salt (5 1/2 tsp. divided)
• pepper (5/8 tsp. divided)
• 1/4 tsp. basil
• 1 lb. ground beef chuck
• 4 slices stale bread
• 1 egg slightly beaten
• 3/4 tsp. thyme

Preparation

Step 1

One day before, cover several beef soup bones with enough water to give strength to the stock or about 3 quarts water. Bring to a boil and simmer 4 hours. Strain broth and chill overnight. Skim off the fat. (In a hurry use beef broth cubes or packages) Add to the broth the carrots, the green onions, leeks or onion, the celery, the white turnips (if desired), the corn and the can of tomatoes. Season with 4 tsp. of the salt, 1/2 tsp. of the pepper, and the basil. While the vegetables cook -- mix together: the ground beef chuck, the stale bread, the slightly beaten egg, the remaining 1 1/2 tsp. of salt, the remaining 1/8 tsp. of pepper and the thyme. Makes about 3 doz. tiny meat balls. Add to soup and simmer about 30 minutes. Make sure vegetables are tender. Serve with garlic or cheese bread.