Brown the hamburger and onion and drain off fat.

In a Dutch oven or heavy soup pot, add the meat and onion mixture, celery, potatoes, carrots, salt and pepper, tomato sauce, and 2½ quarts water.

Simmer, covered, until vegetables are tender.

Just before serving, make a thin paste of the cornmeal and ¼ cup water.

Add to the soup, stirring as you pour it in so it doesn’t lump up.

Continue stirring the soup until slightly thickened, about 2 minutes.