1 1/2 lbs. ground beef
1 egg, slightly beaten
1/2 c. soft bread crumbs
1 tbsp. chopped parsley
2 tbsp. butter
1/4 tsp. dried oregano
10 1/2 oz. condensed beef broth, undiluted
1 lb. 12 oz. can tomatoes, undrained
1 env. (1 3/8 oz.) dry onion soup mix
2 c. sliced pared carrots
1/4 c. chopped celery tops
1/4 c. chopped parsley
1/4 tsp. dried basil
1 bay leaf

Make meatballs; in medium bowl, combine beef, egg, 3 tablespoons water, bread crumbs and parsley; mix lightly. Shape into meatballs. Melt butter in 5 quart double oven. Saute meatballs, a single layer at a time, until browned on all sides. Drain off fat. Set meatballs aside.

In same pan, 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, but stirring occasionally to break up tomatoes, 30 minutes. Add meatballs and simmer 20 minutes longer. Makes 2 quarts, serves 5-6.