Meatball Supper Soup

• 1 1/2 lbs ground beef
• 1 egg, slightly beaten
• 1/2 cup soft breadcrumbs
• 1/4 teaspoon salt
• 1 tablespoon chopped parsley
• 1 teaspoon minced garlic
• 1/4 cup parmesan cheese
• 2 tablespoons butter
• 1 (10 1/2 ounce) can beef broth
• 1 (28 ounce) can diced tomatoes (I prefer tomato puree)
• 1 envelope dry onion soup mix
• 2 cups sliced and peeled carrots
• 2 cups diced potatoes
• 1/4 cup chopped celery (optional)
• 1/4 cup chopped parsley
• 1/4 teaspoon pepper
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1 bay leaf

1. In bowl, combine first 7 ingredients with 3 Tablespoons of water.
2. Mix lightly.
3. Shape into about 24 meatballs.
4. In hot butter in large Dutch oven, saute meatballs, a single layer at a time, until browned on all sides.
5. Drain off fat.
6. Set meatballs aside.
7. In same Dutch oven, combine 2 cups water with remaining ingredients.
8. Bring to boiling, then reduce heat, and simmer, covered, but stirring occasionally, 30 minutes.
9. Add meatballs and simmer 20-30 minutes longer.
10. Good served with Parmesan on top.
11. If soups seems too thick, thin with water.

ground beef, egg, soft breadcrumbs, salt, parsley, garlic, parmesan cheese, butter, beef broth, tomatoes, onion soup, carrots, potatoes, celery, parsley, pepper, oregano, basil, bay leaf

Taken from www.food.com/recipe/meatball-supper-soup-112215 (may not work)