Marilyn Harris

Marilyn Harris

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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.

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