CELERY SOUP

4
Jan W

By
@Neeniejan

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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
6-8
Prep:
1 Hr
Cook:
1 Hr 30 Min

Ingredients

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  • 1 bunch
    celery w/leaves, coarsely chopped
  • 2 medium
    onions, coarsely chopped
  • 2-1/2 lb
    beef chuck or sirloin tip roast
  • 2 lb
    ground chuck (80/20)
  • 1
    egg
  • 1 c
    italian seasoned bread crumbs
  • 1 tsp
    garlic powder
  • 1 tsp
    instant minced onion flakes
  • 64 oz
    v-8 juice (or tomato juice)
  • 29 oz
    diced tomatoes with juice
  • 1 can(s)
    beef broth (14.5 oz)
  • ·
    salt & pepper to taste

How to Make CELERY SOUP

Step-by-Step

  1. Put 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!)
  2. Add 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.

Printable Recipe Card

About CELERY SOUP

Course/Dish: Vegetable Soup
Other Tags: Quick & Easy, Healthy
Hashtags: #hearty, #satisfying




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