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Amish Stuffed Pepper Soup

Sue Lau
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Course Main Course, Soup
Cuisine American, Amish

Ingredients
  

Meatballs:

  • 1 pound ground beef
  • 1 large egg
  • 1 cup uncooked instant rice minute rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup finely minced onion
  • 1 teaspoon minced garlic
  • 1/4 cup V-8 juice

Braising liquid:

  • 10 ounces V-8 juice
  • 2 cups beef broth
  • 2 10 ounces each cans undiluted condensed tomato soup
  • 1/2 teaspoon marjoram

Soup:

  • 2 green bell peppers diced
  • 1 large onion chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon chopped garlic
  • 14.5 ounce can diced tomatoes
  • 1 cup water
  • 2/3 cup raw long grain rice not instant
  • salt and black pepper to taste
  • 2 teaspoons dried parsley

Instructions
 

  • Combine ingredients for meatballs in a mixing bowl.
  • Shape into meatballs and brown in a skillet.
  • Add braising liquid and marjoram to skillet; bring to a boil, then reduce heat, cover and simmer for 40 minutes.
  • About ten minutes before time is up on meatballs, saute in a soup pot the bell pepper, onion and garlic in oil to soften the veggies.
  • Add remaining ingredients, bring to a boil, then reduce heat cover and simmer for 20 minutes.
  • Stir in the meatball mixture and serve.

Notes

From the kitchen of palatablepastime.com
Keyword bell pepper soup
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