MEATBALLS:

1 1/2 lbs. beef chuck
1 egg, slightly beaten
1/2 c. bread crumbs
1/4 tsp. salt
1 tbsp. chopped parsley

SOUP:

2 tbsp. butter
1 (10 1/2 oz.) can condensed beef broth, undiluted
1 (1 lb. 12 oz.) can tomatoes, undrained
1 env. dry onion soup mix
2 c. (4 or 5) sliced, pared carrots
1/4 c. chopped celery tops
1/4 c. chopped parsley
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. Shape into 24 balls.

2. In hot butter in 5 quart Dutch oven, saute meatballs, a single layer at a time, until browned on all sides. Drain off fat. (Set meatballs aside.)

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

4. Serve in tureen or individual bowls. Garnish with chopped parsley, if desired. Makes 6 servings; about 2 quarts.