4 teaspoons vegetable oil
4 pounds lean ground beef
2 tablespoons olive oil
2 cloves garlic, minced
1 onion, diced
1 1/2 teaspoons dried parsley
1 pound lean ground pork
2 tablespoons dried oregano
2 tablespoons dried basil, crushed
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons dried rosemary, crushed (optional)
1/4 teaspoon ground black pepper
1/8 teaspoon salt
1 1/2 teaspoons dried thyme
2 1/2 teaspoons dried basil
1/4 teaspoon dried marjoram
1 teaspoon dried rosemary, crushed
1/4 teaspoon dried marjoram
1 teaspoon dried basil
1/4 teaspoon dried marjoram
8 meatballs
Place oil, garlic, onion, parsley, pork, oregano, basil and marjoram in large stockpot; heat over medium heat. Saute for 5 minutes on each side or until meat is brown. Remove pork, remaining ingredients, and place in pot. Heat oil to boiling, stirring constantly. Pour over meatballs. Cover and boil 45 to 55 minutes more. Remove from heat. Serve with tomato soup.