Meatball Soup

2 Tsp olive oil or butter

1 medium onion sliced thin

3 stalks celery sliced thin

2 or 3 carrots sliced thin

¼ cup chopped parsley

½ cup crushed tomato

salt and pepper

½ lb. lean ground beef

1 egg slightly beaten

¼ cup grated Romano cheese

¼ tsp salt

½ lb cooked & well drained rice or small cut pasta

In a 6-quart pot, sauté the onion in the oil until transparent – add celery, carrots, parsley, tomato and any vegetables you like. Add 6 cups water, salt and pepper to taste – simmer until vegetables are tender.

Mix together the beef, egg, Romano cheese, and salt – shape into ¾ ‘’ meatballs and add to simmering soup – simmer for about 10 minutes more – if more liquid is needed, add beef broth – add the cooked rice or pasta.

Makes 6 – 8 servings.