1/2 lb. bulk pork sausage
2 1/2 c. 1/4 inch potato cubes
2 1/2 c. 1/4 inch carrot cubes
1/2 c. chopped celery
1 c. water
1/2 c. chopped green pepper
1/4 c. chopped onion
2 tbsp. flour
1 qt. milk
1 lg. bay leaf
1/2 tsp. thyme leaves or 1/4 tsp. ground thyme
2 cloves garlic, crushed
1/2 tsp. salt
Pepper
1/4 tsp. nutmeg
1 egg, slightly beaten
Parmesan cheese

Shape sausage meat into tiny balls using about 1 teaspoon for each; set aside. Place potatoes, carrots, celery, and water in 3 quart saucepan. Cover, bring to boil; reduce heat and simmer for 5 minutes. Add green pepper and onion, continue cooking for 5 additional minutes.

Meanwhile, cook sausage meat balls in skillet until well browned on all sides. Pour off fat; reserve. Add sausage to vegetables. Return 2 tablespoons fat to skillet; blend in flour. Cook over low heat until mixture is smooth. Remove from heat; stir in 2 cups milk. Add bay leaf, thyme, garlic. Heat to boiling, stirring constantly. Boil and stir 1 minute. Strain into saucepan. Add remaining milk, salt, pepper, and nutmeg to saucepan. Bring to a boil. Add small amount of liquid to egg. Return all to saucepan and cook for 1 minute. Ladle into soup bowls; sprinkle with Parmesan cheese. Serve immediately. Yields 7 1/2 cups.