Special Sunday Soup(Carol'S) - cooking recipe

Ingredients

1 1/2 lb. lean ground beef
1 egg, slightly beaten
1/2 c. soft bread crumbs
1/4 tsp. salt
1 Tbsp. chopped parsley
2 Tbsp. butter or margarine
1 (10 1/2 oz.) can condensed beef broth (undiluted)
1 (1 lb. 12 oz.) can tomatoes (undrained)
1 (1 3/8 oz.) envelope onion soup mix
2 c. sliced, pared carrots (4 to 5)
1/2 c. celery tops, chopped
1/4 c. parsley, chopped
1/4 tsp. pepper
1/4 tsp. oregano
1/4 tsp. basil
1 bay leaf

Preparation

Prepare meat balls by combining beef, egg, 3 tablespoons water, bread crumbs, salt and parsley.
Lightly shape about 24 meat balls.
In a 5-quart Dutch oven melt butter and saute meat balls, one layer at a time.
Should be brown on all sides.
Drain off fat and set meat balls aside on paper towel.
Using same Dutch oven, combine 2 cups water, beef broth, tomatoes, onion soup, carrots, celery and remaining ingredients.
Bring to boil, then reduce heat and simmer for 30 minutes.
Stir occasionally, breaking up tomatoes.
Add meat balls and simmer for 20 minutes more.
Makes about 2 quarts, 6 to 7 servings.