MEATBALLS:

1 1/2 lb. ground beef
1 egg, slightly beaten
3 tbsp. water
1/2 c. dry bread crumbs
1/4 tsp. salt
1 tbsp. chopped parsley
2 tbsp. butter

Combine beef, egg, water, bread crumbs, salt and parsley. Mix lightly; shape into 24 balls.

In 5-quart Dutch oven melt butter and brown meatballs, a single layer at a time, on all sides. Drain off fat; remove meatballs and set aside.

SOUP:

2 c. water
1 (10 1/2 oz.) can condensed beef broth, undiluted
1 (1 lb. 12 oz.) can tomatoes, undrained, chopped
1 env. (1 3/4 oz.) dry onion soup mix
1 c. sliced carrots
1/4 c. chopped celery tops
1/4 c. chopped celery tops
1/4 c. chopped parsley
1/4 tsp. black pepper
1/4 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
1 bay leaf

Combine ingredients in same Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Add meatballs; simmer 20 minutes longer. Serve with warm French bread or your favorite bread. Yield 6-8 servings (2 quarts).