celery soup
This recipe has been in our family for years, my dad and grandmother made it all the time...I grew up on this one and now I make it. Really like a veg soup with a twist. It's espcially good with a big loaf of crusty bread! Just tear off a chunk and dip in the soup...mmmmmmm!!! I sometimes use the spicy variety of v-8 juice for a little extra flavor!
prep time
1 Hr
cook time
1 Hr 30 Min
method
---
yield
6-8 serving(s)
Ingredients
- 1 bunch celery w/leaves, coarsely chopped
- 2 medium onions, coarsely chopped
- 2-1/2 pound beef chuck or sirloin tip roast
- 2 pounds ground chuck (80/20)
- 1 - egg
- 1 cup italian seasoned bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon instant minced onion flakes
- 64 ounces v-8 juice (or tomato juice)
- 29 ounces diced tomatoes with juice
- 1 can beef broth (14.5 oz)
- - salt & pepper to taste
How To Make celery soup
-
Step 1Put roast in large stockpot; add celery/leaves and onions to pot. When tender, remove beef and let cool until you can shred it with fingers; discard any fat. In meantime, combine ground chuck, egg, bread crumbs, garlic powder and instant minced onion flakes in large bowl; combine well and make into meatballs about 1" diameter. Cook on rack in baking pan for about 30 minutes @ 350F; With slotted spoon, add to broth with shredded beef, onions & celery. (can make meatballs ahead of time & keep in freezer, then add while frozen!)
-
Step 2Add V-8 juice and can of beef broth; season with salt and pepper to your taste. Simmer, covered, for about 1-1/2 to 2 hrs. Serve with loaf of crusty bread or crackers.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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