Sunday Supper Soup

Meatballs:

1 ½ lb Ground beef                        

3 Tbs Water

1/4 tsp Salt or to taste                 

1 Tbs Chopped parsley

2 eggs, slightly beaten                  

½ C Dry bread crumbs

2 Tbs Butter 

Soup:

2 C Water                                                                             

1/4 C Chopped celery tops

1/4 C Chopped parsley                                                      

Small bag frozen corn (optional)

1 can (1 lb 12 oz) chopped tomatoes, undrained             

1/4 tsp Black pepper

1 envelope dry onion soup mix (1 3/8 oz.)                       

1/4 tsp Dried oregano leaves

1 C Sliced carrots                                                                 

1 Bay leaf

1 can (10 ½ oz) beef broth OR 3 C Water with 3 beef bouillon cubes

To make the meatballs, combine beef, eggs, water, bread crumbs, salt and parsley. Mix lightly; shape into approximately 24 balls. In 5-qt. dutch oven, melt butter and brown meatballs, a single layer at a time, on all sides. Drain off fat; remove meatballs and set aside. To make soup, combine ingredients in same pan. Bring to boiling. Reduce heat; cover and simmer for 20 minutes. Add meatballs; simmer 20 minutes longer. Yield: 6-8 servings, about 2 qts

8-10 potatoes, peeled and cut in bite sized chunks 

cubed ham  

chicken broth Or water Or mixture of both 

1-2 quarts heavy cream  

salt and pepper 

Grated cheddar cheese  

* Velvetta cheese (optional)

Using just enough liquid to cover, boil potatoes until almost tender but not quite done. After you add the other ingredients you can cook to your preferred doneness. Don’t cook potatoes too long or they will get mushy. Turn heat down. Add salt, pepper, ham, chicken broth and cream. Simmer 20 minutes. Do not allow to come to a boil or get too hot because cream will curdle. Thicken with flour thinned with water. (Be sure and add hot liquid from the soup to the flour and water mixture in a small bowl. This will heat the flour mixture and prevent it from forming clumps when added to the soup. Pour flour mixture slowly into the soup in the pot as you continually stir. It will thicken more as it stands.) Serve with grated cheese. *I usually add velvetta cheese with the cream and melt it thoroughly when I make the soup for Maca. It makes it even more creamy and adds more flavor because I don’t use chicken broth when I make it for her. Maca-You can delete adding the ham to make the potato soup that you like.  

1 lb stew meat in bite-size pieces 

1 tsp paprika

2 tsp Worcestershire sauce 

½ tsp pepper

1 tsp garlic powder or puree or 1 clove 

6 potatoes, peeled & cut in bite-size pieces

1-2 bay leaves 

8 carrots, peeled and sliced

1-2 Tbs salt or to taste (add a little at a time) 1

 medium onion, diced

1 tsp sugar 

1 small pkg frozen peas

dash of allspice or cloves 

frozen or canned corn (if desired)

Brown meat in a small amount of oil. Drain off the fat if desired. Add 4 cups hot water and spices. Cover and simmer 4 hours or more. The longer you simmer it the more tender the meat will be. Add the potatoes, carrots and onion and cook another hour. The last 10 minutes of cooking add the peas and corn. Before serving, add a four water paste to the stew to thicken it. (Remember to add a little of the hot broth to the paste and thin it before adding it to the stew. You don’t want the flour to create lumps when you add it to the hot stew.)

Mix and simmer in large pan the following ingredients:

2 to 3 pounds of buffalo burger or antelope sausage, well drained

2 quarts tomatoes (drained)

1 can black beans (drained)

2 cans great northern beans (drained)

1 can kidney beans (drained)

1 large can chile beans

Diced jalapeño to taste

Chili pepper to taste

Cayenne paper to taste

Slowly bring to boil. Let simmer for 15 minutes.