Singing the praises of homemade soup again today, and why not?
As luck would have it (and we could sure use some, considering our weather lately), we have a pair of praiseworthy recipes, tried and true, brought to us by the same souper duo who recently shared their favorite takes on tortilla soup.
This time around, Everett cook Terry Brundage offers us her how-to for hamburger soup. It’s easy, it’s quick, and you might already have every single thing you need to make a batch for supper tonight.
And Dixie Wright over there in Poulsbo supplies us with a meatball-studded spooner-upper.
It, too, is easy and, like Terry’s potful, you may well have everything called for on hand in your kitchen cupboards, pantry and freezer.
TERRY’S HAMBURGER SOUP
1/2cup chopped onions
1cup sliced celery
1tablespoon instant beef bouillon
2cups thinly sliced carrots
1can (28 ounces) diced tomatoes
1can (15 ounces) tomato sauce
1teaspoon dried oregano
2cups cooked macaroni shells
Brown hamburger with celery and onions.
Meanwhile, mix water with bouillon in a large pot. Add the browned hamburger mixture, carrots, tomatoes, tomato sauce, bay leaves, oregano, pepper and salt. Bring to a boil, reduce heat to low and simmer for 15 minutes.
Add the macaroni and simmer another 5 minutes.
DIXIE’S MEATBALL SOUP
1can beef broth
1can (141/2 ounces) tomatoes
1envelop onion soup mix
2cups sliced carrots
1/4cup chopped celery tops
11/2pounds ground beef
1/2cup bread crumbs
For the soup, combine the broth, water, tomatoes, soup mix, carrots, celery tops, pepper, oregano, basil and bay leaf; cook until carrots are nearly tender.
Meanwhile, combine the ground beef, egg, water, bread crumbs and salt; shape into about 24 balls (more or less). Brown meatballs in oil, then add to soup and simmer for 20 minutes or until carrots are done.
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