Feast: Sunday Soup

This recipe from 's Main Line Classics cookbook is named Sunday Soup.

Preparing: 40 minutes

Cooking: 50 minutes

Yield: 6 Servings

1.5 pounds ground beef

1 egg slightly beaten

3 tablespoons water

½ cup soft bread crumbs

¼ teaspoon salt

1 tablespoon chopped parsley

2 tablespoons margarine

4 cups water

2 (101/2 ounce) cans beef broth, undiluted

2 (16 ounce) cans tomatoes, undrained

1 envelope dry onion soup mix

3 cups carrots, pared and sliced

½ cup chopped celery tops

¼ cup fresh chopped parsley

½ teaspoon pepper

½ teaspoon oregano

½ teaspoon dried basil

1 bay leaf

To make meatballs, in medium bowl combine beef, egg, water, bread crumbs, salt and parsley. Mix lightly; shape into 24 balls. Melt margarine in 5-quart Dutch oven; sauté meatballs, single layer at a time, until browned on all sides. Drain off fat; set aside. In same Dutch oven, combine remaining ingredients;  bring to a boil. Reduce heat; simmer 30 minutes, covered. Stir occasionally to break up tomatoes. Add meatballs and simmer 20 minutes longer. Serve in tureen or individual bowls. Garnish with chopped parsley.

You can purchase Main Line Classics by contacting the Club.