3 eggs, lightly beaten
2/3 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
1/2 pound each ground beef, pork and veal
4 medium potatoes, peeled and cut into small chunks
3 medium carrots, sliced
1-1/2 cups chopped celery
1 medium onion, cut into wedges
1 garlic clove, minced
1 envelope onion soup mix
2-1/4 cups water
1 cup frozen peas thawed
4-1/2 tsp. minced fresh parsley
In a large bowl, combine the eggs, bread crumbs, parmesan cheese and pepper. Crumble beef, pork and viel over mixture, mix well. Shape into 1-1/2 inch balls.
Place meatballs on a greased rack in a foil lined 15 inch x 10 inch x 1 inch. baking pan. Bake at 350 degrees for 20 to 25 minutes or until no longer pink. Drain on paper towels.
Place the meatballs, potatoes, carrots, celery, onion and garlic in a soup kettle or dutch oven. In a small bowl, combine soup mix and water; pour over meatball mixture. Bring to a boil. Reduce heat, cover and simmer for 25 to 30 minutes or until vegetables are tender. Stir in peas and parsley, heat through.
makes 2-1/2 quarts