Meatball Soup

Thirty years ago, when we first met our dear friends, Howie and Elaine Jacobson, Elaine served us meatball soup for Shabbat lunch. She had gotten the recipe from a cookbook put together at the Yeshiva of Flatbush, New York. I've made this soup now for thirty years, and I always remember it as the beginning of a long, endearing and beautiful friendship.

You can put all the ingredients in a crockpot just before Shabbat, and cook it on the lowest setting until lunch on Saturday. If you make it in advance, let it cool in the refrigerator and remove the excess congealed fat before reheating.


Mix well, and form into 1 inch meatballs.


Mix all soup ingredients, bring to a slow boil, add meatballs, and cover. Simmer for 3-4 hours. Stir this often; the high starch content can lead to scorching. You can easily change the proportion of vegetables and tomatoes according to your taste.

Back to Ruth's Kitchen