Meatball Soup

2 quarts beef broth*
4-5 carrots, chopped
2 bay leaves
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp basil
2 cloves garlic
pepper to taste
1 14.5 oz can diced tomatoes
1 lb ground beef
1 cup oatmeal
1 cup parmesan cheese
1 egg
1 cup uncooked pasta, small shapes
mixed vegetables, by preference

1. Add carrots to beef broth in large pot. Add bay leaves, oregano, thyme, basil, garlic, pepper and tomatoes. Simmer about 15 minutes.
2. Mix ground beef, oatmeal, parmesan cheese and egg. Roll into bite-sized meatballs. Add to soup and simmer for 20 minutes.
3. Add pasta and mixed vegetables. Simmer 15 minutes.
4. (Optional) Thicken broth with 2 tbsp corn starch mixed into 1/2 cup cold water. Cook for another 15-20 minutes after adding. May be added at any time during regular cooking, not just after everything else is cooked.
   

*I use the broth made by cooking corned beef.

I love making soups because you can do so much with them. You don't have to stick just with certain vegetables, you don't have to be terribly precise on quantities. And they often taste even better the next day!