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

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. dry onion soup mix
1 c. sliced carrots
1/4 c. chopped celery tops
1/4 c. chopped parsley
1/4 tsp. black pepper
1/4 tsp. oregano leaves, dried
1/4 tsp. basil leaves, dried
1 bay leaf

To make the meatballs, 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.

To make soup, combine ingredients in same Dutch oven, bring to boiling. Reduce heat; cover and simmer for 20 minutes and add meatballs; simmer 20 more minutes. 6-8 servings.