1 lb. ground beef
1 egg, slightly beaten
1/4 c. fine dry bread crumbs
2 tbsp. finely chopped onion
1/8 tsp. salt
1/8 tsp. pepper
2 tbsp. shortening
2 can Campbells beef broth
2 soup cans water
1 c. thinly sliced carrots
1 1/2 c. uncooked wide noodles
1 sm. bay leaf

Mix thoroughly beef, egg, bread crumbs, onion, salt and pepper; shape into 24 meatballs. In large saucepan, brown meatballs in shortening. Pour off fat. Add remaining ingredients. Bring to boil; reduce heat. Simmer 10 minutes or until done; stir occasionally. Remove bay leaf. Makes about 7 cups.