Vegetable Soup With Basil Meatballs

  • 2 tablespoons butter or margarine

  • 2 tablespoons vegetable oil

  • 2 cups chopped onion

  • 2 cloves garlic, minced

  • 1 cup chopped celery

  • 1 cup chopped carrots

  • 6 cups beef stock (homemade or canned)

  • 1 cup tomato purée

  • 2 large red potatoes, peeled and diced

  • 1/2 cup chopped fresh parsley

Salt and freshly ground pepper, to taste 

Heat the butter and oil together in a large, heavy pot. 

Stir in the onion, garlic and celery and cook, stirring, for 10 minutes. 

Stir in the carrots and stir for 2 to 3 minutes longer. 

Add the stock, tomato purée and potatoes. 

Bring to boil and simmer, partially covered, for 20 minutes. 

Make Basil Meatballs according to following recipe; add to soup and cook 20 minutes longer. 

Season to taste and serve piping hot. 

Serves 8 to 10. 

Basil Meatballs: 

  • 1 pound very lean ground beef

  • 1/2 teaspoon salt ( or to taste)

  • 1/2 teaspoon freshly ground black pepper (or to taste)

  • 1 tablespoon chopped fresh basil (1 teaspoon dried)

  • 1/4 cup chopped fresh parsley

  • 1/2 cup fresh bread crumbs

  • 1 egg, slightly beaten

Lightly toss together all ingredients. 

Form into tiny meatballs and add them to the soup.

Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more


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