Meatball Soup

1 lb. lean ground beef
1/2 cup fine dry breadcrumbs
1 T. chopped fresh parsley
1 t. salt
1/4 t. black pepper
1 egg, lightly beaten
2 medium onions, finely chopped
2 carrots, finely chopped
1 stalk celery, finely chopped
1 (19 oz.) can of Italian style tomatoes, with juice
2 cups beef stock
1/4 t. dried oregano
1/4 t. dried basil
1 bay leaf
Parmesan cheese

In a large bowl, combine ground beef, breadcrumbs, parsley, salt, pepper, and egg; mix thoroughly. With your hands, shape into 1/2 inch meatballs. Transfer to prepared baking sheet and bake in 350° preheated oven for 20 minutes; Set aside to cool.
In slow cooker, combine onions, carrots, celery, tomatoes, stock, oregano, basil, and bay leaf. Add cooked meatballs; Cover and cook on low for 8-10 hours or on high for 4-6 hours, until hot and bubbling. Remove bay leaf and discard.
Spoon into bowls and top with Parmesan cheese.

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