Meatball Soup

• 4 lb. ground beef
• 2 c. fine dry bread crumbs
• 1 c. Parmesan cheese
• 2 Tbsp. parsley
• 2 cloves garlic
• 1/2 to 1 c. milk
• 2 eggs
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 large onion, diced
• 2 or 3 (24 oz.) bags mixed vegetables
• 4 cans beef noodle soup
• 4 cans tomato soup
• 6 beef bouillon cubes, dissolved in 4 c. vegetable water
• 1/2 to 1 c. water

1. In large cooking pot, prepare mixed vegetables.
2. When tender, drain and set aside the cooking
3. water from vegetables.
4. To vegetables add noodle soup, tomato soup and beef bouillon dissolved in vegetable water.
5. Add meatballs as they brown.
6. After browning meatballs, pour off fat.
7. Add 1/2 to 1 cup water to pan and scrape meat pieces. Add to soup.
8. More vegetable water can be added, depending on how thick you like it.
9. Freeze leftovers.

ground beef, bread crumbs, parmesan cheese, parsley, garlic, milk, eggs, salt, pepper, onion, mixed vegetables, soup, tomato soup, bouillon cubes, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=941853 (may not work)