Serves: 6
Total Calories: 293

Meatballs:
1 pound ground beef
1/2 cup cracker crumbs
1 egg beaten
2 tablespoons milk
1/2 cup onion minced
1/2 teaspoon Italian seasoning dried crushed
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
2 tablespoons vegetable oil
* Part two.
1 (16-ounce) can stewed tomatoes
2 (8-ounce) cans tomato sauce
1 cup water
2 teaspoons beef bouillon instant
2 to 3 teaspoons sugar or to taste
1 cup carrot sliced
1 cup onion quartered and thinly sliced
1 cup celery sliced
1 cup zucchini sliced
1/4 cup parsley minced fresh
1/2 teaspoon Italian seasoning dried crushed

Combine ground beef, cracker crumbs, egg, milk, onion, herb seasoning, salt, and pepper. Form into about 20 walnut-size meatballs. Brown in vegetable oil over medium-high heat. Set aside.

Soup:
*In a large saucepan combine tomatoes, tomato sauce, water, beef bouillon, and sugar. Bring to boil add carrots, onion, celery, zucchini, parsley, and herb seasoning. Return to boil reduce heat and simmer 10 minutes. Add meatballs and simmer for 10 to 15 minutes, stirring occasionally.

Nutritional Facts:

Serves: 6
Total Calories: 293
Calories from Fat: 89

More Recipes from the Budget Cookbook:
Chicken Stock
Creamy Cabbage Soup
Minestrone Soup With Navy Beans
Polish Vegetable Soup
Pumpkin Soup
Turkey Bone Soup With Potato
Turkey Bone Soup With Spaetzle
Vegetable Soup With Meatballs