1 1/2 lb. ground beef chuck
1 egg, slightly beaten
1/2 c. soft bread crumbs
1/4 tsp. salt
1 tbsp. chopped parsley
2 tbsp. butter
1 (10 1/2 oz.) can beef broth
1 (1 lb. 12 oz.) can tomatoes, undrained
1 (1 3/8 oz.) env. dry onion soup mix
2 c. (4 or 5) sliced carrots
1/4 c. chopped celery tops
1/4 c. chopped parsley
1/4 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
1 bay leaf

Make meatballs. Combine beef, egg, 3 tablespoons water, bread crumbs, salt and parsley; mix lightly with hands. Shape into 24 balls. In hot butter in 5-quart Dutch oven saute meatballs, a single layer at a time. Drain off fat. Set aside.

In 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, but stirring occasionally to break up tomatoes, 30 minutes.

Add meatballs and simmer 20 minutes longer. Serve in tureen or individual bowls.

Makes 2 quarts.

Serve with warm French bread, cheese, fresh fruit, milk, coffee or beer.