I don't make many meals by throwing a little of this and a little of that, but that is exactly how I cook this soup. That being said, tonight it turned out especially yummy, so I'm going to write it down to share.
I begin by making my baked meatballs. You can make your own or use store-bought; it's your choice.
I used two pounds of ground beef
1 egg
2 cups of cooked rice
a generous amount of garlic pepper and herb seasoning
Mix together and form into meatballs
Place on a greased baking sheet
Bake at 350 degrees for 35 minutes
For the soup
I saute a cup of diced onions
1 T diced garlic
2 chopped celery stalks
and 2 sliced medium carrots
in about a Tablespoon of olive oil
Next I add in 8 cups of chicken broth
1 can of diced seasoned tomatoes
1 small mini can of V8 juice
1 peeled and diced russet potato
I added in half of a medium bell pepper sliced as well
For seasoning
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp sea salt
1/2 tsp black pepper
Bring to boil, then reduce heat and let simmer until carrots and potatoes are soft
Add in meatballs (I made mine the day before and refrigerated them, so I heated them in the microwave before adding them into the soup)
Serve
