Vegetable Meatball Soup

2 1/2 C. cold water

4 C. beef broth

1/4 C. barley

4 stalks celery chopped

4 carrots chopped

1 onion chopped

1 (8 oz. can) tomato sauce

2 bouillon cubes or soup base

salt and pepper to taste

1 t. basil

3 potatoes cubed

Meatballs:

1 1/2 lbs. ground beef

1/2 C. rice (not instant)

1 clove garlic minced

1 onion finely chopped

1 egg

1/4 C. water

salt and pepper

Place cold water and broth in a large pot. Add the celery, carrots, onion, barley and tomato sauce. Bring to a boil. Reduce heat and cover, not tightly. Simmer for 15 minutes.

Meatballs:

Combine all meatball ingredients in a bowl. Blend well. Shape into small meatballs. Place in the hot soup. Cook, with the pan covered for 15 minutes. Add potatoes and cook until tender. about 20 minutes. Taste to adjust seasonings.