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1 pound lean ground beef

1/2 cup fresh bread crumbs

1/3 cup freshly grated Parmesan cheese

1 tablespoon dried parsley

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1 teaspoon salt

6 cups beef broth

1 (28-ounce) can Italian-style tomatoes, with juice and crushed

6 carrots, thinly sliced

4 medium potatoes, peeled, diced

1 large onion, chopped

4 large garlic cloves, finely minced

2 teaspoons dried thyme

2 teaspoons dried basil

1 bay leaf

Salt and freshly ground black pepper to taste

Additional freshly grated Parmesan for accompaniment

1. Combine ground beef, fresh bread crumbs, grated Parmesan cheese, 1 tablespoon parsley, 1 teaspoon dried oregano and 1 teaspoon salt in large bowl and blend well. Using moistened hands, shape mixture into 1-inch diameter meatballs.
2. Bring broth to boil in heavy large Dutch oven over high heat. Drop in meatballs and cook 5 minutes. Add tomatoes, carrots, potatoes, onions, garlic, dried thyme and basil. Reduce heat to medium. Simmer soup uncovered until meatballs and vegetables are cooked through and tender, about 40 minutes. Season with salt and pepper.
3. Ladle soup into bowls and pass additional Parmesan.

Serves 4 to 6.

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