1 1/2 lbs. ground beef
1 egg, slightly beaten
1/2 c. soft bread crumbs
1 tbsp. chopped parsley
1/4 tsp. salt
2 tbsp. butter
1/4 c. chopped celery tops
1 (10 oz.) condensed beef broth
1 (1. lb., 12 oz.) can tomatoes, undrained
1 env. dry onion soup mix
2 c. sliced carrots
1/4 tsp. pepper
1/4 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
1 bay leaf

1. Make meatballs in medium bowl, combine beef, egg 3 tablespoons water, bread crumbs, salt and parsley. Mix lightly. With hands shape lightly 24 meatballs.

2. In hot butter in 5 quart Dutch oven saute meatballs a single layer at a time until brown on all sides. Drain off fat and set meatballs aside.

3. In Dutch oven, combine 2 cups water, beef broth, onion soup mix, carrots, celery tops, parsley, pepper, oregano, basil and bay leaf. Bring to boil. Reduce heat, simmer covered, but stirring occasionally to break up tomatoes, 30 minutes. Add meatballs and simmer 20 minutes longer. Makes 6 servings.