Ingredients:
1 1/2 lbs ground beef
1 eggs, 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) cans beef broth
1 (28 ounce) cans 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 leaves
Directions:
In bowl, combine first 7 ingredients with 3 Tablespoons of water.
Mix lightly.
Shape into about 24 meatballs.
In hot butter in large Dutch oven, saute meatballs, a single layer at a time, until browned on all sides.
Drain off fat.
Set meatballs aside.
In same Dutch oven, combine 2 cups water with remaining ingredients.
Bring to boiling, then reduce heat, and simmer, covered, but stirring occasionally, 30 minutes.
Add meatballs and simmer 20-30 minutes longer.
Good served with Parmesan on top.
If soups seems too thick, thin with water.
Servings: 6
Time preparation: 30 min.
Time total: 90 min.