4 cloves garlic
1/2 lb. ground beef
1 lg. egg
1 1/2 tsp. salt
2 tbsp. uncooked rice
1/4 c. chopped parsley
1/2 c. chopped onions
1 tbsp. oil
1/2 tsp. pepper
2 (10 1/2 oz.) cans condensed beef broth
2 c. water
1 c. carrots, 2 x 1/4 inch strips
1 c. celery, 2 x 1/4 inch strips
1 (1 lb.) can stewed tomatoes

Peel garlic. Mash or put through press 1 clove. Combine with beef, egg, 1/2 teaspoon salt, rice, and 2 tablespoons parsley. Make 20 meatballs. Chop remaining garlic and cook with onion in oil until tender but not brown. Add 1 teaspoon salt, pepper, broth, water, carrots, and celery. Bring to a boil. Drop in meatballs and simmer 20 minutes. Add tomatoes and parsley. Cook for 10 more minutes.