Wednesday, October 08, 2008

Meatball Soup

A hearty meal that reheats well for lunch.

-4 stalks celery, thinly sliced
-2 bell peppers, seeded and diced
-1/2 onion, diced
-3 turnips, peeled and diced
-1 lb ground beef
-1 egg
-1/4 cup grated Parmesan
-salt and pepper to taste
-5 cans chicken broth

Mix the beef, egg, parm, salt and pepper with your hands and form into meatballs about 1" in diameter. Set aside. Sautee the veggies with a bit of olive oil in a large stock pot. When they are starting to color, add the broth. Bring to a boil. Drop in the meatballs one by one and cook until done.

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