Monday, December 5, 2011

Meatball Soup (Gourmet Club)

1 cup soft bread crumbs (3 slices)
¼ cup milk
1 lb ground beef
1 egg
½ tsp. seasoning salt
2 ½ beef broth
1 cup celery (diced)
¼ tsp dried cilantro
1 lg onion (chop)
½ cup carrots (sliced)
2 cups zucchini (cubed)
1 12 oz can whole tomatoes

Combine bread, milk, beef, egg, and salt. Chill 30 minutes. Combine broth, celery, cilantro, onion, carrots, zucchini, and tomatoes in large pot. Bring to boil, cover, and reduce heat. Simmer 15 minutes.

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