8 c. cold water
1/2 c. chopped celery leaves
1/2 c. thin sliced carrots
1/4 c. chopped parsley
1 sm. onion sliced thin
1/2 c. tomatoes
1/2 c. fresh peas or green beans
1 1/2 tbsp. salt
1/2 tsp. pepper
1 tsp. monosodium glutamate
1 c. cooked rice or cooked broken macaroni (optional)

FOR MEAT BALLS:

1 lb. ground beef
1 whole egg
1/4 c. sifted flour
1 1/2 tsp. salt
1/2 tsp. monosodium glutamate
1 sm. clove garlic cut fine or 1 very sm. onion chopped fine or grated
2 tbsp. fine chopped parsley
2 tbsp. grated Italian cheese

Combine all ingredients for meat balls and mix well, working with hands. Shape into smooth tiny balls, dampening hands whenever necessary to prevent sticking. Do not have hands wet, just slightly damp. Fry meat balls until brown.

Pour cold water over meat balls. Bring slowly to the boiling point, lower heat, and let simmer covered about 1 hour. Add remaining ingredients, except rice or macaroni, cover, and continue to cook about 30 more minutes, uncovered if a thick soup is preferred. Rice or macaroni may be added the last few minutes if desired. Other vegetables may be added to this basic soup. Taste and season further if necessary. Serves 6 to 8.