Savory Meatball Soup

• 1 1/2 lb. ground round
• 1 egg, slightly beaten
• 1/2 c. dry bread crumbs
• 1 medium potato, finely chopped (1/2 c.)
• 1 small onion, chopped (about 1/4 c.)
• 1/4 c. milk
• 1 Tbsp. snipped parsley
• 1 tsp. salt
• 1 Tbsp. vegetable oil
• 1 (18 oz.) can whole tomatoes
• 1 (10 1/2 oz.) can condensed beef broth
• 2 c. water
• 2 medium carrots, sliced (about 1 c.)
• 2 medium potatoes, cut into 1/2-inch pieces (about 1 c.)
• 1 small stalk celery (about 1/4 c.)
• 1/4 c. snipped parsley
• 1 envelope onion soup mix
• 1/2 tsp. dried basil leaves
• 1/4 tsp. black pepper
• 1 bay leaf

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=866635 (may not work)