1 lb. ground chuck
3 to 4 slices dry bread, ground to crumbs, or 3/4 c. saltine crumbs
1 egg
1 med. onion, minced
A few sprigs of parsley, minced
1 tsp. salt
1/8 tsp. pepper

Keep meatball mixture dry, and shape into gold ball sized meatballs. Drop into boiling liquid.

LIQUID:

6 to 8 c. water
2 tsp. salt
1 lg. or 2 med. onions, sliced or chopped
2 carrots, diced
2 stalks celery, diced (including some leaves)
2 slices bacon, diced
1 to 2 tbsp. flour
2 med. potatoes, diced

Combine first 5 ingredients. Bring to boil. Fry bacon until crisp. Remove bacon bits and add to soup. Add 1 to 2 tablespoons flour to bacon grease in fry pan. Stir until flour browns. Add with potatoes to soup. Simmer 15 to 20 minutes. Makes 7 to 9 servings. Delicious.