2 potatoes, diced
2 c. diced celery
3 carrots, sliced
2 med. onions
2 cans beef bouillon
4 c. tomato juice
4 c. water
1/4 c. rice
1 bay leaf
1 tsp. sugar

MEATBALLS:

2 lb. ground round
3 tbsp. flour
1 tbsp. salt
1 tbsp. minced onion (instant)
1 tbsp. prepared mustard
2 eggs

Combine the potatoes, celery, carrots, onions, bouillon (may use bouillon cubes), tomato juice, water, rice, bay leaf, sugar in a large Dutch oven. Bring this to a boil, reduce heat to simmer.

Make meatballs. Blend eggs, meat, flour, salt, onion, mustard. Drop by small meatballs into soup. Continue cooking until vegetables are tender around 30 minutes. Serve with fresh bread.