1 1/2 lb. ground beef
1 egg, slightly beaten
1/2 c. bread crumbs
1 tbsp. chopped parsley
3 tbsp. plus 2 c. water
1 tsp. salt
1 (10 1/2 oz.) can beef broth
1 (1 lb. 12 oz.) can tomatoes, undrained
2 tbsp. butter
1 env. dry onion soup mix
2 c. canned carrots
1/4 c. chopped celery tops
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
1 bay leaf

Make small meat balls. Combine beef, egg, 3 tablespoons water, bread crumbs, salt, parsley. Mix lightly. Shape into 24 balls. Saute in butter until lightly brown.

Combine 2 cups water, beef broth, tomatoes, onion soup, carrots, celery tops, pepper, oregano, basil and bay leaf. Bring to boil, reduce heat and simmer, covered, stirring occasionally to break up tomatoes, approximately 30 minutes. Add meatballs and simmer 20 minutes longer. Makes 2 quarts. Double recipe serves 10 people nicely. Freezes well.