Saturday, March 21, 2009

Potato Soup

Potato Soup


1 lb. Ground beef
¼ cup onion, finely chopped
Salt & Pepper to taste
1 egg, beaten
1 cup bread crumbs
1 teaspoon soy sauce

Combine all above ingredients. Do not brown beef. Mix well and shape into balls, using a rounded tablespoon or smaller. Refrigerate until ready to use.


3 tablespoons butter
1 cup carrots, thinly sliced
6 medium potatoes, peeled and cut into chunks
Salt & Pepper to taste
1 teaspoon parsley
1 large onion, chopped
2 cups chicken broth
2 cups water
2 cups milk

In a large saucepan or stew pot, sauté the onion and carrots in butter until onion is soft and clear. Add all remaining ingredients except milk. Add meatballs. Bring to a boil, cover and simmer slowly until vegetables are cooked (about one hour), stirring occasionally. Stir in milk. Heat without boiling. Serve.

File #R188 D4 – C2

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