1/2 tsp. oregano, more if desired
2 cloves garlic
5 celery stalks
1 (8 oz.) can tomato sauce
2 c. chicken stock
1 bag carrots
1 lg. onion
2 tbsp. olive oil

Chop vegetables and garlic. Place in large pan and add 1 quart of water plus oregano. Add tomato sauce, chicken broth and olive oil. Simmer 20 minutes. Meanwhile, make small meatballs below: 1 egg 1/2 c. grated Romano and/or Parmesan cheese 1 c. bread crumbs Parsley

Mix well together and shape into small balls. Place in simmering soup stock after the 20 minutes. Simmer until meatballs are cooked. Add cooked mini mac pasta or pasta of your choice before serving.