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Soup a la Sante Recipe

Ingredients

How to make it

  • Place the chopped vegetables in stock pot with water, chicken stock, V8 juice and salt; add peppercorns and bay leaf. Bring to a boil, covder and simmer over lowered heat for approximately 30 minutes.
  • Meanwhile, prepare meatballs by blending ground beef with rest of the meatball ingredients. Roll into small balls and brown in olive oil. Do not need to cook thoroughly as this now go in the stock pot which you cover and simmer over lowered heat for one hour. Serve hot, sprinkled with Parmesan cheese.
  • You can, of course, add other vegetables such as potatoes or mushrooms or corn. OR toss in a handful of small pasta pieces.
  • I like to add the fresh spinach near the end instead of too early.

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The Cook

bonjody Branson, MO

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