Note: The amounts and types of spices listed here are suggested. Feel free to add more or less to the recipe to suit your taste. Don't be Afraid to experiment.

In a large bowl, Mix together the meat, peppers, onions, parsley, oregano, sage, egg, and one cup of bread crumbs. Mix thoroughly. Add the remaining bread crumbs until the mixture is of the proper consistency to form meatballs. (The mix should roll into balls which retain their shape.)

In a large pot, mix the condensed tomato soup with water according to the directions. Add one or two bay leaves to the soup and heat over medium heat. You may add additional spices if you wish.

Roll the meat mixture into balls about one inch in diameter. (This is also a suggestion. Make them any size you like within reason.) Drop the meatballs into the soup and continue heating until the soup comes to a boil. Reduce the heat to low and simmer for about four hours.

As an alternative, prepare the meatballs and sauce as directed and cook in a slow cooker for six hours or more.

IMPORTANT: Do NOT brown the meatballs before dropping them into the soup.

After cooking, cool the meatballs and allow the fat to congeal. Skim this off the top.

Serve the meatballs hot in the sauce you cooked them in. Serve them with pasta and Italian bread, or sprinkled with Parmesan cheese on Italian rolls in a sandwich.