1 1/2 lbs. ground beef
1 1/2 tsp. salt
1/8 tsp. pepper
1 egg
1 tbsp. minced onion
1/2 c. soft bread crumbs
1 tbsp. cooking oil
3 tbsp. flour
1 lb. can tomatoes, cut up
1 c. water
1/2 tsp. salt
2 tsp. sugar
1 tsp. basil leaves
3 med. potatoes, pared and diced
4 sm. carrots, pared and diced
1 med. onion, coarsely chopped
1 stalk celery, sliced

Combine ground beef, 1 1/2 teaspoon salt, pepper, egg, onion and bread crumbs in bowl; mix lightly but well. Form mixture into 1 inch meatballs. Brown meatballs on all sides in hot oil in 10 inch skillet. Remove meatballs as they brown; place in 2 quart casserole. Pour off fat, reserving 3 tablespoons. Blend flour into reserved fat in skillet. Stir in tomatoes, water, 1/2 teaspoon salt, sugar and basil; stir well. Add potatoes, carrots, onion and celery. Bring to boil. Reduce heat and simmer 10 minutes, adding more water if necessary. Pour over meatballs in casserole. Cover; bake in 350 degree oven 1 hour or until vegetables are tender. Makes 6 servings.