Meatball Soup

• 1 1/2 lb. ground beef
• 1 egg, slightly beaten
• 1/2 c. dry bread crumbs
• 1 medium potato, finely chopped
• 1 small onion, chopped (1/4 c.)
• 1/4 c. milk
• 1 Tbsp. snipped parsley
• 1 tsp. salt
• 1/2 tsp. dried basil leaves
• 1/4 tsp. pepper
• 1 Tbsp. vegetable oil
• 1 (28 oz.) can whole tomatoes
• 1 (10 1/2 oz.) can condensed beef broth
• 2 c. water
• 2 medium carrots, sliced (1 c.)
• 2 medium potatoes, cut in 1/2-inch thick slices
• 1 small celery, chopped
• 1/4 c. snipped parsley
• 1 envelope onion soup mix
• 1 bay leaf

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

ground beef, egg, bread crumbs, potato, onion, milk, parsley, salt, basil, pepper, vegetable oil, tomatoes, condensed beef broth, water, carrots, potatoes, celery, parsley, onion soup, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1045527 (may not work)