Grandma Lee's Meatball Soup

• 1 lb ground beef
• 2 eggs, separated
• 34 cup unseasoned breadcrumbs
• 2 tablespoons white vinegar
• 2 quarts water
• 1 small onion, chopped (billiard ball sized)
• 2 celery ribs, chopped
• 12 cup carrot, chopped
• 12 lb frozen vegetables
• 1 teaspoon salt (or to taste)
• 12 teaspoon black pepper
• 1 bay leaf
• 12 teaspoon dried parsley
• 12 teaspoon dried savory
• cooked pasta, rice, potatoes or barley

1. 1.
2. Combine meat, bread crumbs, and egg whites.
3. Mix meatballs and place in kettle with 2 qts water.
4. 2.
5. Stir vinegar and egg yolks together.
6. Mix well.
7. Set aside.
8. 3.
9. Bring meatballs and water to a boil.
10. Cover and simmer for 20 minutes.
11. 4.
12. Add vegetables and seasonings.
13. Bring to boil and simmer for 15 minutes.
14. 5.
15. Bring to boil again.
16. Ladle a little broth into the egg yolk and vinegar mix.
17. Carefully add egg mix and stir so that it doesn't curdle.
18. 6.
19. Boil one minute.
20. Remove from heat.
21. Serve over pasta or potatoes or other grain.

ground beef, eggs, breadcrumbs, white vinegar, water, onion, celery, carrot, frozen vegetables, salt, black pepper, bay leaf, parsley, pasta

Taken from www.food.com/recipe/grandma-lees-meatball-soup-408864 (may not work)