MEATBALLS:

1 1/2 lb. ground beef chuck
1 egg, slightly beaten
1/2 c. soft bread crumbs
1/2 tsp. salt
1 tbsp. chopped parsley
2 tbsp butter
1 (10 1/2 oz.) can condensed beef broth, undiluted
1 lb. 12 oz. tomatoes undrained
1 env. dry onion soup mix
2 c. sliced pared carrots
1/4 c. chopped celery tops
1/4 c. chopped parsley
1/4 tsp. pepper
1/4 tsp. dried oregano leaves
1/4 tsp. dried basil
1 bay leaf

Make meatballs. Combine beef, egg, 3 tablespoons water, bread crumbs, salt and parsley; mix lightly. Shape into 24 balls.

In 5-quart Dutch oven saute meatballs in butter until browned on all sides. Drain off fat; set meatballs aside. Same Dutch oven, combine 2 cups water, beef broth, tomatoes, onion soup mix, carrots, celery tops, parsley, pepper, oregano, basil and bay leaf.

Bring to boiling, then reduce heat and simmer, covered, stirring occasionally to break up tomatoes, 30 minutes. Add meatballs and simmer 20 minutes.