My mom used to make a version of this meatball soup, and it was delicious. My father would make meatballs the size of the top of his thumb (about 3/4 - 1" diameter), then she would boil them in a little salted water, just enough to cover. She saved the water to add to the soup (more flavor). The meatballs never fell apart and were just the right size for your mouth. We got about 40 - 50 meatballs out of a pound of ground beef. (She also used a dash of worchestershire sauce to taste) and mixed beef and chicken broth together, then added a cup or so of dried vegetable soup mix, along with approx 1 c. diced fresh carrots (1/4" cubes), 1 diced celery stalk, bay leaf to taste, and rice. Served with fresh crusty rolls - we were in heaven!
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My mom used to make a version of this meatball soup, and it was delicious. My father would...