EASY MEATBALL SOUP
From the Seattle P-I. Takes only an hour and makes great leftovers. I like to toast sourdough bread to dip in it.
Provided by Debbie Stewart
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a pot combine the water, bouillon cubes, 1 teaspoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes.
- Bring to a boil, reduce heat and simmer covered 30 minutes.
- Mix the meat, uncooked rice, 1 beaten egg, paprika, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Form into 1 inch balls.
- Add the meatballs to the broth, bring to a boil again, then lower heat and simmer, still covered, 30 minutes or until the meat is cooked and the rice is soft.
- Add parsely and Tobasco sauce to taste.
- Just before serving, beat the second egg with the lemon juice.
- Stir two teaspoonsful of hot soup into the lemon mixture, then stir this mixture back into the soup pot.
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