celery soup
(2 ratings)
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!
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(2 ratings)
yield
6 -8
prep time
1 Hr
cook time
1 Hr 30 Min
Ingredients For celery soup
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1 bunchcelery w/leaves, coarsely chopped
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2 mdonions, coarsely chopped
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2-1/2 lbbeef chuck or sirloin tip roast
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2 lbground chuck (80/20)
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1egg
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1 citalian seasoned bread crumbs
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1 tspgarlic powder
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1 tspinstant minced onion flakes
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64 ozv-8 juice (or tomato juice)
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29 ozdiced tomatoes with juice
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1 canbeef broth (14.5 oz)
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salt & pepper to taste
How To Make celery soup
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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!)
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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.
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