Sunday Night Supper Soup - cooking recipe

Ingredients

1 1/2 lb. ground chuck
1 egg, slightly beaten
2 Tbsp. water
1/2 c. soft bread crumbs
1/4 tsp. salt
1 Tbsp. chopped parsley
2 Tbsp. butter
1 can beef broth or 2 beef cubes in 1 1/3 c. hot water
1 large can tomatoes, undrained
1 envelope dry onion soup mix
2 c. sliced carrots
1/4 c. chopped celery and tops
1/4 c. fresh or 1 Tbsp. dry parsley
1/4 tsp. pepper
1 tsp. dried basil
1 tsp. oregano

Preparation

Make small balls (walnut size) from meat, egg, water, crumbs, salt and 1 tablespoon parsley.
Brown balls in the butter.
Drain. In the same Dutch oven or kettle, combine 2 cups water, beef broth, tomatoes (break up before adding), soup mix, carrots, celery and tops, basil, oregano, pepper and the 1/4 cup fresh or dried parsley.
Bring to a boil; reduce heat and simmer covered 20 minutes or more.
Add the meat balls and simmer about 20 minutes more.
I add frozen peas when I add the meat balls.
Very tasty soup and a meal in itself with French bread.