Shelly's Recipe

MEATBALL SOUP

Category: Soups

1 egg, slightly beaten
1/4 cup milk
1 tbsp yellow mustard
1/4 tsp Salt and pepper, to taste
1 cup soft bread crumbs
1 lb ground beef
3 medium roma tomatoes or 2 medium regular tomatoes
6 slices precooked bacon
1 cup sliced fresh mushrooms
1 cup shredded mozzarella cheese
1/2 cup finely shredded parmesan cheese
1/2 cup croutons
6 cups water
2 cups tomato juice
2 tbsp instant beef bouillon granules
1 1/2 cups thinly sliced carrots
1 cup small sized pasta
1/3 cup thinly sliced green onions
2 tbsp snipped parsley

Meatballs: In a large bowl, combine first 4 ingredients until combined. Mix in bread crumbs and ground meat. Shape into 18 (3/4 inch) balls. Place in a shallow baking pan and bake at 375 for 15 minutes or until no longer pink. Drain well.

Soup Toppers: Coarsely chop tomatoes. Heat bacon and crumble. Place tomatoes, bacon, mushrooms, cheeses and croutons in individual bowls. Cover toppers until serving time.

Soup: In a Dutch oven, combine the water, tomato juice and bouillon. Bring to boiling over medium-high heat. Add meatballs, carrots and pasta. Cook soup, uncovered, about 10 minutes or until pasta is tender. Stir in green onions and bring to a boil. Stir in parsley.

To serve, ladle into soup bowl and let everyone choose toppings for their soup.