As per usual, changed this one up a bit to give it more flavour.  Also, the original recipe called for onion soup mix – having issues with this, I used onions and garlic instead.

Meatballs:
1 1/2 lb ground beef chuck
1 egg, slightly beaten
1/2 c soft bread crumbs
1/4 tsp salt
1 T chopped parsley

2 T butter
10 oz or so beef broth
18 oz tomatoes, undrained
2 c sliced pared carrots
1/4 c chopped celery or celery tops
1/4 c chopped parsley
1 chopped onion
3 – 5 (or to taste) cloves diced garlic
1/4 tsp pepper
1/4 tsp dried oregano
1/4 tsp dried basil
1 bay leaf

Make meatballs:  combine beef, egg, 3 T water or milk, bread crumbs, salt, parsley.  Mix lightly.  Form into balls.
Heat 2 T butter in 5 qt pot.  Saute meatballs, until browned on all sides.  Set meatballs aside.
Saute the onions and garlic in the drippings from the meatballs, adding more butter if necessary.  Add 2 c water, beef broth, tomatoes, carrots, celery, parsley, pepper, oregano, basil, and bay leaf.  Bring to boiling, then reduce heat, and simmer, covered, about 30 minutes.  Add meatballs and simmer another 20 or until meatballs are cooked through.
We served this over pasta and with grated parmesan, general theory seems to be it is tastier as a straight soup, just serve with bread on the side.