1 1/2 lbs. ground meat
1 egg, slightly beaten
1/2 c. bread crumbs
1/4 tsp. salt
1 tbsp. chopped parsley
2 tbsp. butter
1 (10 1/2 oz.) can beef broth
1 can (1 lb. 2 oz.) tomatoes, undrained and cut up
1 env. (1 3/8 oz.) dry onion soup mix
4-5 sliced carrots
1/4 c. chopped celery
1/4 c. chopped parsley
1/4 tsp. pepper, oregano and basil
1 bay leaf

1. Make meatballs: Combine meat, egg, 3 tablespoons water, bread crumbs, salt and parsley. Makes about 24.

2. In hot butter in Dutch oven, brown meatballs. Drain off fat. Set meatballs aside.

3. In same Dutch oven combine 2 cups water (I use more), beef broth, tomatoes, soup mix, carrots, celery, parsley, pepper, oregano, basil and bay leaf. Simmer 30 minutes. Add meatballs and simmer 20 minutes longer.

4. Serve over pasta with grated cheese.