MEATBALLS:

1 1/2 lbs. ground chuck
1 egg, beaten
3 tbsp. water
2 tbsp. butter
1/2 c. bread crumbs
4 tsp. salt
1 tsp. parsley

SOUP:

1 can condensed beef broth or 2 c. hot water & bouillon cubes
1 lg. can tomatoes
1 env. onion soup
2 c. raw carrot slices
1/4 c. each chopped celery tops & parsley
4 tsp. each pepper, basil & oregano
1 bay leaf

1. Make meatballs. Mix all ingredients except butter, mix lightly and shape into 24 meatballs.

2. In 5 quart Dutch oven, heat butter, saute meatballs (single layer at a time) until browned. Drain off fat and set meatballs aside.

3. In same pan combine 2 cups water, broth, tomatoes, onion soup mix, carrots, celery, parsley, pepper, basil, oregano and bay leaf and bring to boiling. Reduce heat, simmer covered, stirring occasionally to break up tomatoes. Cook 30 minutes. Add meatballs and simmer another 30 minutes. Delicious with hot bread.