Hearty Meatball Soup

• 1 1/2 lb. ground chuck
• 3 Tbsp. butter
• 1 can (1 lb. 2 oz.) tomatoes
• 2 cans consomme
• 1 can or pkg. dry onion soup mix
• 4 carrots, pared
• 1/4 c. celery tops, chopped
• 1/4 c. parsley, chopped
• 1 bay leaf
• 1/4 tsp. oregano leaves
• 1/4 tsp. basil
• 1/2 tsp. salt
• 10 peppercorns
• 1 c. cut okra
• 1 c. water

1. With hands lightly shape chuck into 1-inch balls.
2. In hot butter in a 6-quart pan.
3. Saute meatballs, turning until browned all over.
4. Drain off fat.
5. Add remaining ingredients and bring just to boiling.
6. Reduce heat and simmer covered 45 minutes, stirring occasionally to break up tomatoes.
7. Serve very hot.
8. Is better the second day.
9. Serves 6.

ground chuck, butter, tomatoes, consomme, onion soup, carrots, celery tops, parsley, bay leaf, oregano leaves, basil, salt, peppercorns, okra, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=262364 (may not work)