Instructions: ** Processed slightly in the food processor

SOUP DIRECTIONS: Heat oil in large pot, add carrots, onions, garlic, cabbage, and celery, sauta until slightly limp (5-10 minutes). Add both broths, water, tomatoes, and dry onion soup mix. Bring to a boil then simmer. While soup is simmering, prepare meatballs.

MEATBALL DIRECTIONS: Combine all ingredients. Form into small balls.

After soup has simmered for 30 minutes, add potatoes and meatballs and simmer for 30 more minutes.

CONVERT TO MEXICAN MEATBALL SOUP BY ADDING: 1 small can tomato sauce
1 teaspoon ground cumin
2 teaspoon chili powder
1/2 teaspoon white pepper
Dash of crushed red pepper(optional, if you like food on the hot side)

Add to soup before bringing to a boil.

CONVERT TO GERMAN MEATBALL SOUP BY:
Omit: Cabbage and garlic
Add: 1 large can sauerkraut (14 oz. size), undrained 1 bay leaf

Add to soup before bringing to a boil.

CONVERT TO ITALIAN MEATBALL SOUP BY:
Omit: Potatoes
Add: 1 (12 oz.) can red kidney beans
1 teaspoon Italian Seasonings (Oregano, Rosemary, & Bay Leaf)

4 oz. dry pasta

Add kidney beans and Italian Seasonings to soup before bringing to a boil. Fifteen minutes before soup is ready, add pasta.

NOTES : Each of the soups is better if made the day before serving.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.