Hardly an appropriate title in view of today’s prices for ground beef, but this soup was a budget meal in New England several decades ago.
Yield:
Serves 6-8Ingredients
1 pound lean ground beef
2 teaspoons chopped oregano
2 quarts beef stock
4 carrots, peeled and chopped
2 turnips, peeled and chopped
3 stalks celery, chopped
2 onions, peeled and chopped
1/4 cup barley
Instructions
Combine beef and oregano and roll into walnut-sized balls. Set aside. Combine remaining ingredients in soup kettle and simmer 5 minutes. Add meatballs and simmer, partially covered, 30 minutes longer, or until all vegetables are tender.
