Meatball Soup Jan Peterson

Meatballs

1 1/2# ground beef 1 egg

3 Tbsp. milk 1/2 cup dry bread crumbs

1 Tbsp. chopped Parsley

Soup

3 cups water 1 can beef broth

1 can tomatoes, undrained, chopped 1 env. dry onion soup mix

1 cup sliced carrots 1/4 cup chopped celery

1/4 cup chopped parsley 1/4 tsp. pepper

1/4 tsp. dried oregano leaves 1/4 tsp. dried basil

1 basil leaf 3/4 cup egg noodles last 20 min.

To make the meatballs, combine beef, egg, water, bread crumbs, salt and parsley. Mix lightly; shape into balls. Brown meatballs - drain fat. To make soup combine the rest of the ingredients in kettle. Bring to boiling, reduce heat, cover and simmer 20 minutes. Add meatballs; simmer 20 minutes longer.