MEATBALLS:

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

SOUP:

2 cans water
1 can (10 1/2 oz.) condensed beef broth
1 can (1 lb. 12 oz.) tomatoes, undrained & chopped
1 env. (1 3/8 oz.) dry onion soup mix
1 c. carrots, sliced
1/4 c. celery tops, chopped
1/4 c. parsley, chopped
1/4 tsp. black pepper
1/4 tsp. oregano leaves, dried
1/4 tsp. basil leaves, dried
1 bay leaf

To make meatballs; combine beef, egg, water, bread crumbs, salt and parsley. Mix lightly and shape into 24 balls. In 5 quart Dutch oven, melt butter and brown meatballs, a single layer at a time, on all side. Drain off fat and remove meatballs and set aside.

To make soup, combine ingredients in same Dutch oven. Bring to boiling. Reduce heat; cover and simmer for 20 minutes. Add meatballs; simmer 20 minutes longer. Yield 6-8 servings.