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Hmm. Though we can't find one called "Maria's Meatball Soup" we do have a couple of versions. Maybe it was Maria who passed it down? Hope these help! Sincerely, Cate

Savory Meatball Soup
(Sunday Supper Soup)
 
1 1/2 pounds ground beef
1 egg, slightly beaten
1/2 cup dry bread crumbs
1 medium potato, finely chopped (about 1/2 cup)
1 small onion, chopped (about 1/4 cup)
1/4 cup milk
1 tablespoon snipped parsley
1 teaspoon salt
1 tablespoon vegetable oil
1 can (28 ounces) whole tomatoes
1 can (10% ounces) condensed beef broth
2 cups water
2 medium carrots, sliced (about 1 cup)
2 medium potatoes, cut into 1/2‑inch pieces (about 1 cup)
1 small stalk celery, chopped (about 1/4 cup)
1/4 cup snipped parsley
1 envelope (about 11/2 ounces) onion soup mix
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 bay leaf
 
Mix ground beef, egg, bread crumbs, chopped potato, onion, milk, 1 tablespoon parsley and the salt. Shape into 1 1/2‑inch balls. Cook meatballs in oil in Dutch oven until light brown. Remove meatballs; drain fat from Dutch oven. Mix tomatoes (with liquid) and remaining ingredients in Dutch oven; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Add meatballs; cover and simmer 20 minutes.  8 SERVINGS.
 
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Soup Bowl Stew

1 container make-Ahead Meatballs (below)
1 package (8 ounces) frozen mixed vegetables in onion sauce
1 can (1 pound) tomatoes
1 can (8 ounces) whole onions
1 can (8 ounces) whole potatoes
1 to 2 teaspoons chili powder
1 cup water
1 beef bouillon cube or 2 teaspoons instant beef bouillon
 
Combine all ingredients in large kettle.  Heat to boiling, stirring occasionally.  Reduce heat; cover and simmer 10 minutes.  4 or 5 servings.
 
Make-ahead Meatballs

1 pound ground beef
3 tablespoons instant minced onion or 2 tablespoons chopped onion
1/2 cup dry bread crumbs*
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 egg
1/4 cup milk
 
Heat oven to 400°.   Mix all ingredients thoroughly.  Shape mixture into thirty 1‑inch balls.  Place in ungreased jelly roll pan.  Bake about 10 minutes or until done.  Cool meatballs in pan about 5 minutes.  Freeze uncovered 15 minutes.  Pack partially frozen meatballs tightly in 1‑quart freezer container.  Cover and label; freeze no longer than 2 months.  Use meatballs in favorite recipes.
 
Betty Crocker Recipe Card Library, Hurry-Up Main Dishes #S6