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Meatloaf Soup

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Submitted by: Teri Powdrill

 

A meatloaf mixture, containing ground beef, rolled oats, dry instant potatoes and egg, is shaped into balls and cooked with vegetables in a beef broth and canned tomato mixture.
 

Ingredients

  • 1/2 Cup - Onions - Chopped
  • 1/2 Cup - Bell Pepper - Chopped
  • 1/2 cup - Celery - Chopped
  • 2 Tablespoons - Olive Oil
  • 1 lb - Ground Beef
  • 1 Cup - Rolled Oats
  • 1 Tsp - Garlic Powder
  • 1/2 Cup - Instant Mashed Potatoes (dry)
  • 1 Can - Vegetable Beef Soup, Drained, reserving juice
  • 1 - Egg, beaten
  • 1 - Tsp Salt
  • 1 - Tsp Pepper
  • 6 Cups - Beef Stock
  • 1 14 oz Can - Chopped tomatoes
  • 1/2 Tsp - Sugar
  • 2 Cups - Potatoes - Chopped
  • 1 Cup - Carrots - Sliced
  • 1/2 Cup - Celery - Chopped
  • 1 - Onion - Chopped
  • Salt & Pepper - to taste

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Method

Saute the 1/2 Cup of Onions, Bell Pepper, and Celery in 2 tablespoons of Olive Oil until tender. In large Mixing bowl combine ground beef, cooked Onion mixture, rolled oats, garlic powder, instant potatoes, the solids from the Vegetable Beef Soup, egg, salt and pepper. Mix well. Roll into 1" balls. Add back to saute pan and brown lightly. In large stock pot add Beef stock, tomatoes, sugar, and reserved liquid from the soup. Bring to boil. Add potatoes, carrots, celery, onion, and meatloaf balls. Return to boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Season to taste. Serve over rice or eat alone.

 

Notes:

 

Number of Servings: 6

 

Submitted by: Teri Powdrill ()

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