"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 lb. ground meat 1 egg 1/4 c. onion-chopped 1/2 tsp. salt 1/8 tsp. pepper 2 tsp. beef bouillon 2 c. boiling water 1 can tomato soup 3 carrots 2 potatoes 1 medium onion-sliced
Combine beef, egg, onion, salt and pepper. Form into meat balls. Brown in dutch oven and drain. Dissolve bouillon in 2 c. water. Add water, tomato soup, carrots, potatoes and onion. Stir gently Bring to boil; reduce heat. Simmer for about 30 minutes.
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