This is a favorite soup of mine that my grandmother, and my mother both make. I never recieved a recipe, or any written instrutions, in fact this is the first time this recipe has been written down in 3 generations. It wasn't a cool day today, but I have missed eating soup all summer. This one didn't make the house too hot. Hope you try it and enjoy!
Soup:
1/2 medium oinion
1 clove garlic
5 medium carrots
1-2 cans beef broth (optional)
1 can of Rotel tomatoes with green chiles (optional)
1 small can tomatoe sauce
salt
1 tsp oil
Cabbage (optional)
Meatballs
2-3 lbs ground beef
1/2 cup bread crumb
1/2 cup uncooked white rice
3 eggs
2-3 tables spoons of dried oregano
2 tablespoons garlic salt
Saute garlic, oinions, and carrots in 1 tsp oil, for 2-3 minutes.
Add all soup ingrediants together and simmer on low.
Mixed all meatball ingrediants together and form meatballs no bigger than the palm of your hand. Place all meatballs into soup and boil on medium for 30-45 minutes. Add chopped cabbage 15 minutes before searveing if desired.
Remember to adjust cooking time depending on how big or small your meatballs are. You can always test a meatball by cutting it through to see if any pink meat remains. Then adjust your cooking time.
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