Lancaster County Meatballs

From a 1975 Campbell's Cookbook. This is actually like a soup. It's a little salty so you could use reduced-sodium broth if you like but I love salty soups!

• Ready In: 35 mins
• Yields: 7 cups

Ingredients

• 1  lb ground beef
• 1  egg, slightly beaten
• 1⁄4 cup  fine dry breadcrumb
• 2  tablespoons  finely chopped onions
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  cup  thinly sliced carrot (about 1 medium)
• 2 (10 1/2ounce) cans condensed beef broth
• 2 (10 1/2ounce)  soup cans water
• 1  small bay leaf
• 1 1⁄2 cups  medium egg noodles, broken in pieces

Directions

1. Mix thoroughly beef, egg, bread crumbs, onion, salt, and pepper; shape into 24 meatballs. In large heavy pan, brown meatballs; pour off fat.
2. Add remaining ingredients. Bring to boil; reduce heat. Simmer 10 minutes or until noodles are done. Stir occasionally. Remove bay leaf.