Vegetable And Meatball Soup

• To make the meatballs:
• 1.5 pounds Ground Meat (beef, chicken, turkey)
• 1 cup Grated Parmesan Cheese
• 1 tablespoon Better Than Boulion (flavor of your choice)
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil or butter
• Soup components and veggies
• 3 tablespoons butter
• 1 Large Onion
• 5 Large Carrots
• 5 Stalks Celery
• 1 14 oz Can Diced Tomato
• 1 32 oz Box Beef Stock or homemade if you have it
• 5 Potatoes (any variety will work)
• salt and pepper to taste

1. Combine first 5 ingredients in a bowl and mix together until well incorporated. Bread crumbs and egg have been omitted in this meatball mix as they would make the meatballs fall apart in the soup.
2. Form meatballs into desired size. Heat Oil or butter in large soup pot or dutch oven over medium heat. Brown meatballs on all sides. They do not need to be cooked through as they will simmer in the soup later and finish cooking.
3. Transfer browned meatballs to a plate or bowl. Cover to keep warm. Depending on the fat content of your meat, you may want to drain off some of the grease.
4. Dice onion and celery to any size you like. Peel and cut carrots into rounds, to any thickness you like.
5. Melt butter in pot over medium heat. Add onion, celery and carrots. Saute for 5 to 8 minutes or until veggies begin to soften.
6. Add your potatoes after the other veggies are tender. Simmer for another 15 to 20 minutes or until potatoes are tender.
7. Salt and pepper to taste.

ground meat, parmesan cheese, better, salt, black pepper, olive oil, butter, onion, carrots, stalks celery, tomato, beef, potatoes, salt

Taken from food52.com/recipes/38420-vegetable-and-meatball-soup (may not work)