Meatball Soup
2 tablespoons minced dried onion
1/2 cup fine dry breadcrumbs, plain or seasoned
1 teaspoon of Worcestershire sauce
2 eggs, lightly beaten
Salt and pepper to taste
2 pounds ground beef
2 tablespoons vegetable oil
5 medium red potatoes, peeled and cubed
2 carrots, sliced about 1/2-inch thick
2 ribs celery, chopped
1 medium onion, chopped coarsely
10-ounce can cream of mushroom soup
10-ounce can of tomato soup
Mix eggs with dried onion, breadcrumbs, Worcestershire sauce, salt, and pepper. Blend meat in and mix thoroughly. In a skillet, heat oil. Form meat mixture into meatballs about 1 1/2 to 2 inches in diameter and then brown on all sides in hot oil.