- 8
Ingredients
- 1 28-ounce can tomatoes, cut up
- 2 cups shredded cabbage
- 2 small zucchini, sliced (2 cups)
- 1 12-ounce can whole kernel corn
- 2 ribs celery, sliced (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 1/2 cup broken vermicelli (2 oz.)
- 1/2 cup dry red wine
- 2 tablespoons snipped parsley
- 1 1/4 teaspoons instant beef bouillon granules
- 1 teaspoon dried oregano, crushed
- 1/4 teaspoon dried basil, crushed
- 1/8 teaspoon garlic powder
- 1 beaten egg
- 1/4 cup milk
- 1/3 cup fine dry bread crumbs
- 1 teaspoon Worcestershire sauce
- 1 pound ground beef
- Grated Parmesan cheese
Preparation
Step 1
In Dutch oven combine undrained tomatoes, cabbage, zucchini, undrained corn, celery, onion, uncooked vermicelli, red wine, parsley, instant beef bouillon granules, oregano, basil, garlic powder, 4 cups water, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Bring mixture to boiling; reduce heat and simmer, covered, for 15 minutes.
Meanwhile, in a bowl combine the egg, milk, bread crumbs, Worcestershire sauce, 1/2 teaspoon salt, and dash pepper. Add ground beef; mix well. Shape into 36 tiny balls.
In a skillet brown the meatballs, shaking the pan often to keep balls rounded. Drain off excess fat.
Add meatballs to soup. Cover and cook till vegetables and vermicelli are tender, about 15 minutes longer. Pass Parmesan to sprinkle atop.