Francine's Texas Cuisine

 

Sunday Supper Soup   MEATBALLS: 1 1/2 pounds Ground meat 1 egg, slightly beaten 1/2 cup soft bread crumbs 1/4 teaspoon salt 3 tablespoons water 1 tablespoon chopped parsley 2 tablespoons margarine   Combine beef, egg, water, bread crumbs, salt, and parsley. Mix lightly and shape into balls. Melt butter in 5 quart Dutch oven; sauté meatballs, until browned on all sides. Set aside. Drain fat.   2 cups water 1 can (10 1/2 oz) undiluted beef broth 1 can (14 oz) tomatoes 2 cups sliced carrots 1/4 cup chopped celery tops 1/4 cup chopped parsley 1 envelope dry onion soup 1/4 teaspoon pepper 1/4 teaspoon oregano 1/4 teaspoon basil 1 bay leaf   In Dutch oven combine water, beef broth, and remaining ingredients. Bring to boil, reduce heat and simmer, covered, for 30 minutes. Stir occasionally to break up tomatoes. Add meatballs and simmer 20 minutes longer.

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