Jan W


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!

★★★★★ 2 votes
1 Hr
1 Hr 30 Min


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 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


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!)
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.

About this Recipe

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