Savory Meatball Soup - cooking recipe

Ingredients

1 1/2 lb. ground round
1 egg, slightly beaten
1/2 c. dry bread crumbs
1 medium potato, finely chopped (1/2 c.)
1 small onion, chopped (about 1/4 c.)
1/4 c. milk
1 Tbsp. snipped parsley
1 tsp. salt
1 Tbsp. vegetable oil
1 (18 oz.) can whole tomatoes
1 (10 1/2 oz.) can condensed beef broth
2 c. water
2 medium carrots, sliced (about 1 c.)
2 medium potatoes, cut into 1/2-inch pieces (about 1 c.)
1 small stalk celery (about 1/4 c.)
1/4 c. snipped parsley
1 envelope onion soup mix
1/2 tsp. dried basil leaves
1/4 tsp. black pepper
1 bay leaf

Preparation

Mix ground round, egg, bread crumbs, chopped potato, onion, milk, 1 tablespoon parsley and the salt.
Shape into 1 1/2-inch balls.
Cook meatballs in oil in a Dutch oven until light brown. Remove meatballs; drain fat from Dutch oven.
Mix tomatoes (with liquid) and remaining ingredients in Dutch oven; break up tomatoes with fork.
Heat to boiling; reduce heat, cover and simmer 30 minutes, stirring occasionally.
Add meatballs, cover and simmer 20 minutes.