Sunday Night Supper Soup

• 1 1/2 lb. ground chuck
• 1 egg, slightly beaten
• 2 Tbsp. water
• 1/2 c. soft bread crumbs
• 1/4 tsp. salt
• 1 Tbsp. chopped parsley
• 2 Tbsp. butter
• 1 can beef broth or 2 beef cubes in 1 1/3 c. hot water
• 1 large can tomatoes, undrained
• 1 envelope dry onion soup mix
• 2 c. sliced carrots
• 1/4 c. chopped celery and tops
• 1/4 c. fresh or 1 Tbsp. dry parsley
• 1/4 tsp. pepper
• 1 tsp. dried basil
• 1 tsp. oregano

1. Make small balls (walnut size) from meat, egg, water, crumbs, salt and 1 tablespoon parsley.
2. Brown balls in the butter.
3. Drain. In the same Dutch oven or kettle, combine 2 cups water, beef broth, tomatoes (break up before adding), soup mix, carrots, celery and tops, basil, oregano, pepper and the 1/4 cup fresh or dried parsley.
4. Bring to a boil; reduce heat and simmer covered 20 minutes or more.
5. Add the meat balls and simmer about 20 minutes more.
6. I add frozen peas when I add the meat balls.
7. Very tasty soup and a meal in itself with French bread.

ground chuck, egg, water, bread crumbs, salt, parsley, butter, beef broth, tomatoes, onion soup, carrots, celery, parsley, pepper, basil, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=494551 (may not work)