1 1/2 lb. ground beef or turkey
1 egg, slightly beaten
3 tbsp. water
1/2 c. dry bread crumbs
1/4 tsp. salt
1 tbsp. chopped parsley
2 tbsp. butter

SOUP:

2 c. water
1 can (10 1/2 oz.) condensed beef broth (undiluted)
1 can (28 oz.) tomatoes, undrained, chopped (Italian style is great)
1 env. (1 3/8 oz.) dry onion soup mix
1 c. sliced carrots
1/4 c. chopped celery tops
1/4 c. chopped parsley
1/4 tsp. black pepper, dried oregano & dried basil
1 bay leaf

To make meatballs, combine beef, egg, water, bread crumbs, salt and parsley. Mix lightly; shape into 24 balls.

In 5 quart Dutch oven, melt butter and brown meatballs, a single layer at a time, on all sides. Drain off fat; remove meatballs and set aside.

To make soup, combine ingredients in same Dutch oven. Bring to boiling. Reduce heat; cover and simmer for 20 minutes. Add meatballs, simmer 20 minutes longer. Yield 6-8 servings.