SurvivalMom’s Italian Meatball Soup

I guess it wasn’t very nice of me to tempt you with just the title of my Italian Meatball Soup, and then not share the recipe!  Someone asked for it, so here it is.  This was shared with me many years ago by a good friend, Annie Bork.  I’ve tweaked it a bit, and what’s great for us SurvivalMoms is that the only fresh ingredient you need is ground meat.  Everything else, including the veggies can be in your long-term storage.

SurvivalMom’s Italian Meatball Soup

Mix together in a medium size bowl:

1 lb. ground beef

1/2 c. bread crumbs

1 egg, beaten

2 T. milk

1/2 c. chopped onion

1/2 t. Italian seasoning

1/2 t. salt

1/4 t. pepper

Heat up a large skillet.  Add 3 or 4 tablespoons oil to the heated skillet.  Form meat mixture into small meatballs.  Brown in oil, remove from pan and set aside.

In a large pot, combine these ingredients:

16 oz. can chopped tomatoes

16 oz. tomato sauce

1 c. water or beef broth

2 t. instant beef boullion (omit if using beef broth)

2-3 t. sugar or 1/2 t. sugar substitute

1 cup each, sliced carrots, celery and zucchini

1/2 to 1 cup chopped onion

1/4 c. fresh Italian parsley, chopped

1/2 t. Italian herbs

Bring mixture to a boil.  Reduce heat and simmer for 10 minutes.  Add meatballs and cook for an additional 15 minutes.  Top each serving with grated mozzarella or freshly ground parmesan cheese.  Serve with warm, crusty buttered bread.  Oh my gosh, I am so in the mood for this!!

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