1 lb. ground chuck
1 egg
1/2 c. soft white bread crumbs (1 slice)
2 tbsp. chopped parsley
2 tbsp. grated Parmesan cheese
1/2 clove garlic, crushed
1/2 tsp. salt
1/8 tsp. pepper
3 (10 1/2 oz.) cans condensed beef broth, undiluted
1 (8 oz.) pkg. ribbon or other noodles
Grated Parmesan cheese
chopped parsley

Make meatballs: In medium bowl, using fork, beat egg slightly. Add rest of meatball ingredients; mix until well blended. Shape into 36 balls (one rounded teaspoon per ball).

In large kettle or 6-quart Dutch oven, bring the condensed beef broth plus water to make 9 cups liquid to boiling. Add meatballs; simmer 5 minutes. Using slotted utensil, remove meatballs.

Bring back to boiling; add noodles. Cook, uncovered and stirring occasionally with long fork, about 10 minutes. Return meatballs to soup.

Simmer 5 minutes, or until the meatballs are heated through and the noodles are tender. Serve in bowls. Sprinkle with Parmesan cheese and some chopped parsley.

Makes 6 servings.