MEATBALLS

1 1/2 lb. Ground Beef Chuck

1 egg, Slightly beaten

1/2 cup soft bread crumbs

1/4 tsp salt

1 Tbsp chopped parsley

3 Tbsp Water

2 Tbsp Butter (margarine if you want)

SOUP

1 can (10 1/2 oz) condensed undiluted beef broth

2 cups water

1 can (1 lb 12 oz) tomatoes (do not drain) _ I use already chopped tomatoes

1 envelope (1 3/8oz) dry onion soup mix

2 cups (4 or 5) sliced and pared carrots

1/4 cup celery tops

1/4 cup chopped parsley

1/4 tsp pepper

1/4 tsp dried oregano leaves

1/4 tsp dried basil leaves

1 bay leaf

1.  Make meatballs: In medium bowl combine beef, egg, 3tbsp water, bread 

     crumbs, salt, and parsley and mix lightly.  

     With hands lightly shape into 24 balls.  

2.  In hot butter in 5 qt Dutch Oven, saute meatballs, a single layer at a time until   

     brown on all sides.  Drain off fat and set meatballs aside.

3.  In same Dutch Oven, combine 2 cups water, beef broth, tomatoes, onion soup 

     mix, carrots, celery tops, parsley, pepper, oregano, basil and bay leaf.  Bring 

     to boil then reduce heat and simmer, covered, but stirring occasionally to 

     break up tomatoes (if using whole canned tomatoes) for about 30 minutes.  

     Add meatballs and simmer an additional 20 minutes.  Be careful to simmer on 

     low so the meatballs do not break.  

4.  Serve in Tureen or individual bowls.  Garnish with chopped Parsley if desired.  

     Makes about 2 quarts

Serve with a salad and Warm French Bread, Butter, cheeses , fresh fruit and your favorite beverage.  

Recipe from LastMinuteCooking.com