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1. Mix 2 tablespoons soup with beef, bread crumbs, salt and pepper; shape into 24 small (½-inch) meatballs.
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2. Arrange meatballs on a broiler pan; broil 4 inches from heat until brown, turning once.
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3. Meanwhile, in a saucepan, combine carrots, celery, water and seasonings; cover and simmer 5 minutes, or until vegetables are tender.
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4. Stir in remaining soup; add meatballs and heat, stirring occasionally.
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