Sunday Supper Soup 

Sunday Supper Soup
1 ½ lbs ground beef chuck
1 egg, slightly beaten
½ cup soft bread crumbs
¼ tsp salt
1 TBSP chopped parsley
2 TBSPS butter or margarine
1 can (10 ½ oz) condensed beef broth, undiluted
1 can (1 lb, 12 oz) tomatoes, undrained.
1 envlope (1 3/8 oz) dry onion soup mix
2 cups sliced pared carrots
¼ cup chopped celery tops
¼ cup chopped parsley
¼ tsp pepper
¼ tsp oregano
¼ tsp basil
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 24 balls.
2. 2. In hot butter in 5 quart Dutch oven, saute meatballs, a single layer at a time, until browned on all sides. Drain off fat. Set meatballs aside.
3. 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 the tomatoes, 30 minutes. Add meatballs and simmer 20 minutes longer.
4. 4. Serve in tureen or individual bowls. Garnish with chopped parsley, if desired. Makes 6 servings; about 2 quarts.
Copyright 1973 by the McCall Publishing Co.
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