Turkey vegetable soup

Recipe from my mom. I don’t know where she originally got it from.

TURKEY VEGETABLE SOUP

1 1/4 pound ground turkey
1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
6 cups water
1 can diced tomatoes with juice – 14-16 ounces
1/3 cup white rice, uncooked
1/4 cup ketchup
1 T. instant bouillon – chicken or beef
1/2 T. dried basil
1/8 tsp pepper
1 bay leaf

Crumble ground turkey into a Dutch oven. Stir in onion, carrots and celery. Cook and stir over medium high heat about 5 minutes, or until lightly browned. Drain.

Return to kettle and add the water, tomatoes, rice, ketchup, bouillon, basil, pepper, and bay leaf.
Bring to a boil, and reduce heat. Cover and simmer 25 – 30 minutes or until vegetables and rice are tender.

Remove bay leaf before serving.

Yield: 6 servings 1 1/2 cups each.

Spaghetti and Meatballs

Spaghetti and Meatballs

Dawn’s Spaghetti and Meatballs

Sauce:
3/4 C chopped onion
3 T. oil
2 1-lb cans tomatoes (4 cups)
2 6-oz cans (1-1/3 cups) tomato paste
1 T. sugar
1-1/2 t. salt
1/2 t. pepper
1 bay leaf
1-1/2 t. oregano
1 cup water

Cooked chopped onion in hot oil until tender. Add next 7 ingredients, along with 1 cup water. Simmer 30 minutes. Remove bay leaf. After mixing and baking meatballs, add them to sauce and simmer another 30 minutes.

Meatballs:
1/2 c. bread crumbs
1 lb. ground beef
2 eggs
2 T. chopped parsley (or 2 t. dried parsley)
1 clove garlic, minced
1 t. crushed oregano
1 t. salt
1/2 cup grated Romano cheese

Preheat oven to 375 degrees. Mix ingredients together thoroughly. Form into 1-inch balls. Bake in broiler pan for 20 minutes. Add to sauce.

Emily and I are going to make this soon. It sounds so good! From a meat cookbook my mom had when I was a kid.