Meatball and Vegetable Soup

• 1 pound ground beef
• 1/2 cup fresh breadcrumbs
• 1/3 cup grated Parmesan cheese
• 4 tablespoons chopped fresh parsley
• 3 teaspoons dried oregano
• 1 teaspoon salt
• 3 14 1/2-ounce cans beef broth
• 1 28-ounce can Italian-style tomatoes
• 6 carrots, diced
• 4 medium potatoes, peeled, diced
• 2 small onions, chopped
• 4 large garlic cloves, chopped
• 2 teaspoons dried thyme

1. Combine ground beef, fresh breadcrumbs, grated Parmesan cheese, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1 teaspoon salt in large bowl and blend well.
2. Using moistened palms, shape mixture into 1-inch diameter meatballs.
3. Bring broth to boil in heavy large Dutch oven over high heat.
4. Drop in meatballs and cook 5 minutes.
5. Add tomatoes with their juices, carrots, potatoes, onions, garlic, dried thyme and remaining 2 teaspoons oregano.
6. Reduce heat to medium.
7. Simmer soup uncovered until meatballs and vegetables are cooked through and tender, breaking up tomatoes with back of spoon, about 40 minutes.
8. Season to taste with salt and pepper.
9. Ladle soup into deep bowls.
10. Sprinkle soup with remaining 2 tablespoons parsley and serve.

ground beef, fresh breadcrumbs, parmesan cheese, parsley, oregano, salt, beef broth, italianstyle tomatoes, carrots, potatoes, onions, garlic, thyme

Taken from www.epicurious.com/recipes/food/views/meatball-and-vegetable-soup-1242 (may not work)