2 tbsp. oil
1 med. onion, chopped
1 rib celery plus top, chopped
1 (28 oz.) can tomatoes
2 beef bouillon cubes, dissolved in 2 c. boiling water
1 lb. ground beef
1 egg
Grated Parmesan cheese
Salt & pepper
2/3 c. elbow macaroni
Chopped fresh parsley (opt.)

Heat oil in large saucepan and saute onion and celery 5 minutes, or until tender. Add tomatoes and bouillon and cook over medium heat until mixture boils. Reduce heat and simmer. Meanwhile combine beef, egg, 1 tablespoon Parmesan, 1 teaspoon salt and pepper to taste. Shape into 3 dozen small (about 1") meatballs and drop into simmering tomato soup. Stir in macaroni, cover and simmer 20 minutes or until macaroni is tender. To serve, sprinkle with Parmesan, if desired and parsley. Makes 2 quarts.