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

Make meatballs: In medium bowl combine beef, egg, 3 tablespoons water, bread crumbs, salt and parsley. Mix lightly. With hands, mix lightly. Shape into 24 balls.

In hot butter in 5 quart Dutch oven, saute meatballs, a single layer at a time until browned on all sides. Drain off fat and set aside.

In same Dutch oven, combine 2 cups of water, beef broth, tomatoes, onion soup mix, carrots, celery tops, parsley, pepper, oregano, basil and bay leaf. Bring to a boil, reduce heat and simmer, covered, but stirring occasionally, to break up the tomatoes 30 minutes. Add meatballs and simmer 20 minutes longer.

Serve in tureen or individual bowls. Garnish with chopped parsley, if desired.

Makes 6 servings, 2 quarts.