2 lbs. ground lamb
8 Royal lunch crackers, crushed
2 eggs, unbeaten
1 med. onion, chopped
3/4 c. milk
1 tsp. garlic powder, more or less
Salt and pepper to taste
Flour
Oil

Mix crackers, milk, and eggs together. Let stand a few minutes until softened. Add rest of ingredients and mix well. Shape into balls, about 30. Dust with flour and brown in a little cooking oil. Remove from pan and set aside. 1 lg. can tomatoes, crushed, about 2 lbs. plus 2 qts. water 1 (10 oz.) can tomato soup, rinse can with water 1 (6 oz.) can tomato paste, rinse can with water 3-4 stalks celery, chopped 1 lg. onion, chopped Chopped parsley or parsley flakes to taste 1 tbsp. dried slivered garlic Salt and pepper to taste 1/2 c. Parmesan cheese

Mix all ingredients in a large pot, except cheese. Bring to boil and simmer for 30 minutes. Add meat balls and simmer for another 45 minutes, covered. When done, remove from heat and add cheese. This tastes better made a day or two before. Serve with crusty roll, bread, or cornbread. Freezes well. This is a hearty main dish soup.