1 lb. ground chuck
1/2 c. soft bread crumbs
1/4 c. chopped parsley
1/4 c. milk
3/4 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
2 tbsp. cooking oil
1/2 tsp. basil
8 mushrooms, sliced
1 green pepper, chopped
1 onion, chopped
1 clove garlic, crushed
1/2 lb. fresh green beans or 1 can, drained
6 fresh tomatoes or 1 lg. can with juice
2 beef bouillon cubes
2 c. water

Combine first 8 ingredients in bowl. Mix well and shape into 24 meatballs. Heat oil in 12-inch skillet over medium heat for 5 minutes. Brown meatballs and remove from skillet. Add mushrooms, green pepper, onion and garlic to skillet. Saute 10 minutes. Pour off excess fat.

Stir in meatballs, green beans, tomatoes, beef bouillon, water and basil. Cook until mixtures comes to a boil, about 20 minutes. Reduce heat to low. Cover and simmer 20 minutes more or until vegetables are tender. Serves 8. Freezes well.