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Vegetable Beef Soup

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Beef bones
5 quarts of water
3 large carrots
2 celery stalks
1 medium sized onion
1 small can tomato sauce
1 lb. bag of frozen vegetables
1 medium sized sweet potato, cubed
Salt & pepper to taste

1/2 pound ground meat (85-90% lean — you can use either ground beef, a ground beef mixture or ground turkey)
1 egg beaten
1-2 cloves of garlic
1/4 cup minced onions
1/2 cup quick oats
1/4 cup grated Italian cheese
2 Tablespoons minced parsley
Dash of salt — optional
Dash of Pepper

Add beef bones and water to a large soup/sauce pot with 5 quarts of water. Cook over medium heat until a foamy substance starts to form on top (around 30-45 minutes or so). Remove foamy substance as the soup continues to cook. When the foaming stops, add the carrots, celery, onion and some salt and pepper to taste. Cook until the vegetables and beef are tender (around another 30-45 minutes or so). While the soup is cooking, make small (1/2 inch size) meatballs out of the ground meat and other meatball ingredients.

When the vegetables and meat are tender, remove the celery, carrots, and onion. You can cut up the carrots and add back to the soup and either discard the onion and celery, or puree them and add back to the soup. This will thicken the soup a bit and add more flavor. Add the meatballs, sweet potatoes, sauce, and frozen vegetables, and cook until the meatballs and sweet potatoes are cooked and the frozen vegetables are tender. Hints — if you are making this soup for a senior citizen, try to find frozen vegetables without lima beans, since they seem to be tougher to chew than the other vegetables. Watch the salt content if they have heart issues.

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