Sunday Supper Soup

Photo: flickr user dichohecho

Ingredients

1 1/2 pounds ground beef chuck

1 egg, slightly beaten

1/2 cup soft bread crumbs

1/4 teaspoon salt

1 tablespoon chopped parsley

2 tablespoons butter

1 (10 ½ oz.) can beef broth

1 (1 lb. 12 oz.) can tomatoes, undrained

1 (1 ⅜ oz.) env. dry onion soup mix

2 cups (4 or 5) sliced carrots

1/4 cup chopped celery tops

1/4 cup chopped parsley

1/4 teaspoon dried oregano leaves

1/4 teaspoon dried basil leaves

1 bay leaf

Preparation

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 2 minutes longer. Serve in tureen or individual bowls. Makes 2 quarts. Serve with warm French bread, cheese, fresh fruit, milk, coffee or beer.