Meatballs:
- 1 ½ ground beef (or turkey)
- 1 egg slightly beaten
- 3 tbs water
- ½ cup dry bread crumbs
- ¼ tsp salt
- 1 tbs chopped parsley
- 2 tbs butter (or cooking spray)
Soup:
- 2 cups water
- 1 can (10 ½ oz) condensed beef broth, undiluted
- 1 can undrained (1 lb 12 oz) chopped tomatoes,
- 1 envelope dry onion soup mix (1 3/8 oz)
- 1 cup chopped carrots
- ¼ cup chopped celery tops
- ¼ cup chopped parsley
- ¼ tsp black pepper
- ¼ tsp dried oregano
- ¼ tsp dried basil
- 1 bay leaf
To make the meatballs:
Combine beef, egg, water, bread crumbs, salt and parsley. Mix lightly and shape into 24 balls. In 5 qt Dutch oven, melt butter and brown meatballs in a single layer at one time, on all sides. Drain off fat, remove meatballs, and set aside.
To make the soup:
Combine ingredients in the same Dutch oven. Bring to boiling. Reduce heat, cover and simmer for 20 minutes. Add meatballs and simmer 20 minutes longer.
Yield: 6 8 servings, about 2 quarts