Meat Ball Soup

• 2 Tbsp oil
• 1 medium onion, chopped
• 1 stalk of celery plus leaves, chopped
• 1 can (28 oz.) tomatoes
• 2 beef bouillon cubes dissolved in 2 cups boiling water
• 1 lb ground beef
• 1 egg
• Parmesan cheese, grated
• salt & pepper
• 2/3 cup elbow macaroni
• fresh parsley, chopped

1. Heat oil in a large sauce pan and saute onion and celery for 5 minutes or until tender.
2. Add tomatoes and bouillon, cook over medium heat until mixture boils.
3. Reduce heat and simmer. Meanwhile combine beef, egg, 1 tbsp Parmesan, salt & pepper to taste.
4. Shape into 3 dozen small (about 1 inch) meat balls and drop in simmering tomato soup.
5. Stir in macaroni, cover and simmer 20 minutes or until macaroni is tender.
6. Taste and correct seasoning. To serve sprinkle with Parmesan cheese, if desired and parsley. Makes about 2 quarts.

oil, onion, stalk of celery, tomatoes, beef bouillon cubes, ground beef, egg, parmesan cheese, salt, elbow macaroni, fresh parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21446 (may not work)