Meatball Soup

Ingredients
1 pound ground beef
1/2 cup bread crumbs
1/3 cup grated Romano cheese, divided
3 teaspoons oregano, divided
salt and pepper to taste
3 cans beef broth
1 (28 oz) can Italian-style tomatoes
6 carrots, diced
4 medium potatoes, peeled and diced
2 small onions, chopped
6 large garlic cloves, chopped
2 teaspoons thyme

Directions

1. Combine ground beef, bread crumbs, half the grated Romano cheese, 1 teaspoon oregano, salt and pepper to taste in a large bowl and blend well.
2. Wet your hands and shape mixture into little meatballs, about an inch in diameter.
3. In a dutch oven, heat one tablespoon of the oil over medium high heat.
4. Cook onions, garlic and carrots till soft, about 3 minutes.
5. Add beef broth to the Dutch oven and bring to a boil over high heat.
6. Drop in the meatballs and cook 5 minutes.
7. Add canned tomatoes, thyme and remaining 2 teaspoons oregano.
8. Reduce heat to medium.
9. Simmer soup uncovered until meatballs and vegetables are cooked through and tender, breaking up tomatoes with back of spoon, about 40 minutes.
10. Season to taste with salt and pepper.
11. Ladle soup into bowls.
12. Sprinkle with remaining Romano cheese and serve.