1-1/2 pound ground beef chuck

1 egg, slightly beaten

1/2 cup soft bread crumbs

1/4 teaspoon salt

1 tablespoon chopped parsley


2 tablespoons butter or margarine

1 can (10-1/2 ounce) condensed beef broth, undiluted

1 can (1 pound, 12-ounce) tomatoes, undrained

1 envelope (11-3/8 ounce) dry onion soup mix

2 cups (4 or 5) carrots, sliced & pared

1/4 cup celery tops, chopped

1/4 cup parsley, chopped

1/4 teaspoon pepper

1/4 teaspoon dried oregano leaves

1/4 teaspoon dried basil leaves

1 bay leaf


To prepare the Meatballs:

In a medium bowl, combine the beef, egg, 3- tablespoons water, bread crumbs, salt, and parsley; mix lightly.

With hands, lightly shape the mixture into 24 balls.

In hot butter in a 5-quart Dutch oven, sauté the meatballs, a single layer at a time, until browned on all sides.

Remove from heat and drain off excess fat. S

et the meatballs aside.

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.

Bring to boiling, reduce the heat, and simmer, covered, but stirring occasionally to break up the tomatoes, 30 minutes.

Add the meatballs and simmer for an additional 20 minutes. S

erve in a tureen or in individual bowls.

Garnish with chopped parsley, if desired.


Serves: 6, approximately 2- quarts


Made this yeasterday and the guys ate it all!