Sunday Supper Soup

Categories:
soups-stews

-----meatballs------
1 1/2 lb ground beef
1 egg, slightly beaten
3 tablespoon water
1/2 cup dry bread crumbs
1/4 teaspoon salt
2 tablespoon butter -----soup-----
2 cup water
1 can (10-1/2) condensed beef
1 broth undiluted
1 can (1lb. 12oz.) tomatoes
1 undrained chopped
1 pkg (1-3/8oz.)envelope dry
1 onion soup mix
1 cup sliced carrots
1/4 cup chopped celery tops
1/4 cup chopped parsley
1/4 teaspoon black pepper
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1 bay leaf

To make meatballs, combine beef, egg, water, bread crumbs, salt, and parsley. Mix lightly; shape into 24 balls. In 5qt. Dutch oven, melt butter and brown meatballs, a single layer at a time, on all sides. Drain off fat; remove meatballs and set aside. To make soup, combine ingredients in same Dutch oven. Bring to boiling. Reduce heat; cover and simmer 20 minutes. Add meatballs; simmer 20 minutes longer.

NOTE: We added meatballs and simmered for about 3 hours. We also added 1/2 cup of uncooked macaroni. This seemed to thicken the soup considerably.

Yield: 1 servings