4 lg. cloves garlic
1/2 lb. ground beef
1 lg. egg, beaten
1 1/2 tsp. salt
2 tbsp. uncooked rice
1/4 c. finely chopped parsley
1 tbsp. oil
2 c. water
2 cans beef broth
1 c. carrots
1 c. celery
1 can garbanzos (undrained)
1 can stewed tomatoes
1/2 c. chopped onion
1/2 tsp. lemon pepper seasoning

Peel garlic. Mash, or put through garlic press, 1 clove garlic. Combine with beef, egg, 1/2 teaspoon salt, rice and 2 tablespoons parsley. Shape into small meatballs and set aside. Chop and mash remaining 3 cloves garlic.

In 3 quart saucepan over medium heat, cook garlic with onion in oil until soft but not browned. Add remaining 1 teaspoon salt, lemon pepper seasoning, water, broth, carrots and celery. Bring to boil. Drop in meatballs and simmer 20 minutes. Add undrained garbanzos, tomatoes and remaining parsley. Continue cooking 10 minutes longer.

CHEESE-BUTTER TOPPING:

1/2 c. softened butter
1/2 tsp. pressed garlic
2 tbsp. Parmesan cheese
1 tbsp. minced onion

Ladle soup into large bowls and top with a spoonful of cheese-butter. Makes 4 servings.