Mini-Meatball Minestrone Soup

By McLean

Ingredients

• Meatballs:
• 1 (28 oz.) can tomatoes, cut up
• 4 cups water
• 2 cups shredded cabbage
• 2 small zucchini, sliced (2 cups)
• 1 (12 oz.) can whole kernel corn
• 2 stalks celery, sliced (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 1/2 cup broken vermicelli
• 2 tablespoons snipped parsley
• 1 1/2 teaspoon instant beef bouillon granules
• 1 teaspoon dried oregano, crushed
• 3/4 teaspoon salt or Lawry's to taste
• 1/4 teaspoon dried basil, crushed
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• (I added 2 cans beef broth)
• 1/4 cup milk
• 1/3 cup fine breadcrumbs
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1 lb. ground beef

Details

Servings 8

Preparation

Step 1

In Dutch oven, combine undrained tomatoes, water, cabbage, zucchini, undrained corn, celery, onion, uncooked vermicelli, parsley, instant beef bouillon granules, oregano, 3/4 teaspoon salt, basil, garlic powder and pepper. Bring mixture to boiling. Reduce heat and simmer, covered, for 15 minutes.

Meanwhile, in a bowl, combine the egg, milk, breadcrumbs, Worcestershire, 1/2 teaspoon salt and dash of pepper. Add ground beef and mix well. Shape into 36 tiny balls. Brown the meatballs in a skillet, shaking the pan often to keep balls round. Drain off excess fat. Add meatballs to soup. Cover and cook about 15 minutes longer or until vegetables and vermicelli are tender.

Pass grated Parmesan cheese.