1 1/2lb ground beef chuck
1 egg, slightly beaten
1/2 cup soft breadcrumbs
1/4 teaspoon salt
1 tablespoon chopped parsley
2 tablespoons butter or margarine
1 can (10 1/2-oz) condensed beef broth, undiluted
1 can (1lb, 12 oz) tomatoes, undrained
1 envelope (1 3/8 oz) dry onion soup mix
2 cups (4 or 5) sliced pared carrots
1/4 cup chopped celery tops
1/4 cup chopped parsley
1/4 teaspoon pepper
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1 bay leaf
1. Make Meatballs: In medium bowl, combine beef, egg, 3 tablespoons water, bread crumbs, salt, and parsley; mix lightly. With hands, lightly shape into 24 balls.
2. In hot butter in 5-quart Dutch oven, sauté meatballs, a singly layer at a time, until browned on all sides. Drain off fat. Set meatballs aside.
3. 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 20 minutes longer.
4. Serve in tureen or individual bowls. Garnish with chopped parsley, if desired. Makes 6 servings; about 2 quarts.
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©Copyright 1973 by The McCall Publishing Co. All Rights Reserved. Printed in U.S.A.