1 egg, beaten
2 tbsp. chopped onion
3/4 lb. sausage
1/2 c. chopped onion
1 can (16 oz.) tomatoes
1 bay leaf
1 tbsp. parsley
3/4 c. soft bread crumbs
1/4 tsp. ground thyme
1 tbsp. oil
1/3 c. green peppers
1 can (8 oz.) tomato sauce
1 1/2 c. chopped carrots
1 (4 oz.) can mushrooms
1/4 c. shredded Mozzarella

Combine egg, bread crumbs, 2 tablespoons onions and thyme. Add sausage and mix well. Shape into 1 1/4 inch meatballs. Brown meatballs in oil. Reserve drippings. Cook 1/2 cup onions and green peppers in drippings until tender, drain.

Combine remaining ingredients except parsley and Mozzarella with 1/2 cup water. Bring to a boil, then cover a simmer for 30 minutes. Garnish soup with parsley and Mozzarella. Serve with breadsticks.