MEATBALL SOUP

 

1/2 lb lean ground beef

1/2 lb bulk pork sausage (or another half pound of ground beef)
1 egg
1 1/2 tsp salt
dash of freshly ground black pepper
4 cups water
1 envelope (4-serving size) onion soup mix
1 can (15 1/4-oz) red kidney beans, drained
1 can (14 1/2-oz) stewed tomatoes
1/2 cup thinly sliced carrots
1 cup brown minute rice*
2 tbsp chopped parsley

To make meatballs:
In a medium mixing bowl, combine the ground beef, sausage, egg, salt, and pepper thoroughly; shape into tiny meatballs.  Brown lightly in skillet.

Bring the water to a boil in a large saucepan; stir in the onion soup mix.  Reduce the heat, cover and simmer for 10 minutes.  Add the meatballs, beans, tomatoes, and carrots; simmer another 15 minutes.  Stir in the rice; cover and remove from heat.  Let stand 5 minutes or until rice is tender.

Add the parsley before serving.

Yield: 8 servings

*If you have problems with brown rice, cut the amount in half or use riced cauliflower.

This is the file photo.