1 1/2 lbs. ground chuck
1 egg, slightly beaten
1/2 c. soft bread crumbs
1/4 tsp. salt
1 tbsp. chopped parsley
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
3-4 sliced carrots
1/4 c. chopped celery tops
1/4 c. chopped parsley
1/4-1/2 tsp. dried oregano
1/4-1/2 tsp. dried basil
Bay leaf
3/4 lb. fresh spinach

MEATBALLS: Medium bowl, combine beef, egg, 3 tablespoons water, bread crumbs, salt and parsley; mix lightly. Shape into 24 balls.

In hot butter in 5 quart Dutch oven, saute meatballs a layer at a time, until brown on all sides. Drain off fat. Set meatballs aside in dish.

In same Dutch oven, combine 2 cups water, beef broth, tomatoes, onion soup mix, carrots, celery tops, parsley, pepper, oregano, basil, bay leaf; bring to boiling, reduce heat and simmer, covered, stirring occasionally 30 minutes. Add meatballs and spinach. Simmer 20 minutes longer. Serve in bowls. Garnish with grated Italian cheese.