Meatballs
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 condensed beef broth, undiluted
1 (1 lb. 12 oz.) can tomatoes, undrained
1 (1 3/8 oz.) envelope dry onion soup mix
2 c. (4 or 5) sliced pared carrots
1/4 c. chopped celery tops
1/4 c. chopped parsley
1/4 tsp. pepper
1/4 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
1 bay leaf

MAKE MEATBALLS: In medium bowl, combine beef, egg, 3 tablespoons water, bread crumbs, salt, and parsley; mix lightly. With hands, 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. Set meatballs 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. Garnish with chopped parsley, if desired. Makes 6 servings; about 2 quarts.