<DIV>Meatballs</DIV>
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<DIV>1-1/2 pound ground beef chuck</DIV>
<DIV>1 egg, slightly beaten</DIV>
<DIV>1/2 cup soft bread crumbs</DIV>
<DIV>1/4 teaspoon salt</DIV>
<DIV>1 tablespoon chopped parsley</DIV>
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<DIV>2 tablespoons butter or margarine</DIV>
<DIV>1 can (10-1/2 ounce) condensed beef broth, undiluted</DIV>
<DIV>1 can (1 pound, 12-ounce) tomatoes, undrained</DIV>
<DIV>1 envelope (11-3/8 ounce) dry onion soup mix</DIV>
<DIV>2 cups (4 or 5) carrots, sliced &amp; pared</DIV>
<DIV>1/4 cup celery tops, chopped</DIV>
<DIV>1/4 cup parsley, chopped</DIV>
<DIV>1/4 teaspoon pepper</DIV>
<DIV>1/4 teaspoon dried oregano leaves</DIV>
<DIV>1/4 teaspoon dried basil leaves</DIV>
<DIV>1 bay leaf</DIV>
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<DIV>To prepare the Meatballs: </DIV>
<DIV>In a medium bowl, combine the beef, egg, 3- tablespoons water, bread crumbs, salt, and parsley; mix lightly. </DIV>
<DIV>With hands, lightly shape the mixture into 24 balls. </DIV>
<DIV>In hot butter in a 5-quart Dutch oven, sauté the meatballs, a single layer at a time, until browned on all sides. </DIV>
<DIV>Remove from heat and drain off excess fat. S</DIV>
<DIV>et the meatballs aside. </DIV>
<DIV>In the same Dutch oven, combine 2-cups water, beef broth, tomatoes, onion soup mix, carrots, celery tops, parsley, pepper, oregano, basil, and bay leaf. </DIV>
<DIV>Bring to boiling, reduce the heat, and simmer, covered, but stirring occasionally to break up the tomatoes, 30 minutes. </DIV>
<DIV>Add the meatballs and simmer for an additional 20 minutes. S</DIV>
<DIV>erve in a tureen or in individual bowls. </DIV>
<DIV>Garnish with chopped parsley, if desired. </DIV>
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<DIV>Serves: 6, approximately 2- quarts</DIV>
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<DIV>Made this yeasterday and the guys ate it all!</DIV>