• 1 lb. ground chuck
• 1/2 cup dry, unseasoned bread crumbs
• 1/4 cup grated parmesan or romano cheese
• 1 small onion, minced (about 1/2 cup)
• 1 egg
• 1/2 cup tomato sauce
• 1 tb. U-Bake basil
• 1 tb. U-Bake parsley
• 1/4 tsp. U-Bake ground black pepper
• 1/2 tsp. U-Bake salt

Put all of the ingredients into a large mixing bowl. Mix with your hands until everything is well blended. Using 1/4 cup of the mixture, roll the meat in your hands to form a ball. Roll until the meat holds together well and the ball is smooth. Fry in a nonstick pan or in a pan with a bit of oil until the meatballs are nicely browned.

• 1 tb. U-Bake oregano
• 2 tsp. U-Bake ground black pepper
• 2 tsp. U-Bake granulated garlic
• 1 tsp. U-Bake whole fennel seed, crushed
• 1/4 tsp. U-Bake cayenne pepper
• 3 tb. U-Bake olive oil
• 1 medium onion, chopped
• 2 large potatoes, peeled and cubed
• 10-12 oz. fresh button mushrooms, sliced
• 1/4 cup balsamic vinegar
• 3 28 oz. cans diced tomatoes with juice
• 3 28 oz. cans of water
• 2 tsp. U-Bake beef soup base
• 2 tb. U-Bake basil

Measure all of your spices except the basil into a small bowl and set aside. Heat olive oil in a large, heavy-bottomed kettle or soup pot. Add the onion, potato, and mushrooms and cook over medium heat until soft and slightly brown. Toss in the oregano, pepper, garlic, fennel, and cayenne and let them cook about 15 seconds. Pour in the vinegar and give it a stir. Add the tomatoes, water, beef soup base and cooked meatballs and simmer for 30 minutes. Add the basil in the last 5 minutes of cooking time.

Prep. time: 30 minutes

Cooking time: 45 minutes

Serves: 10-12

These meatballs are great in this hearty soup. Be careful not to use meat that is too lean, as the meatballs will turn out hard and dry. Ground chuck is a great choice for this recipe.