INGREDIENTS
2
Carrots, medium
2
stalks Celery
4
Garlic cloves
1
Onion, small
1 tbsp
Oregano
1
Parsley, Fresh
1 28 ounce can
Tomatoes in puree
2 cups
Beef broth
2 tbsp
Tomato paste
1
Salt and freshly ground pepper
2 tbsp
Olive oil
6 oz
Italian bread
16
Meatballs, fully cooked
1 1/2 cups
Water