Vegetable Soup With Tiny Meatballs |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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My Mom used to make this soup for us when we were growing up. It calls for 1/2 cup fine pasta but she always dumped a lot more pasta in than what was called for :) Serve with lots of parmesan cheese, we loved it! Ingredients:
5 -6 cups beef broth or 5 -6 cups beef stock |
1 (1 lb) can crushed tomatoes |
3 stalks celery & leaves, chopped |
1 carrot, finely chopped |
1 teaspoon oregano |
1/2 cup fine pasta |
2 slices dry bread or 2 slices toast |
water |
1 lb ground beef |
1 egg, slightly beaten |
1 garlic clove, minced |
1 teaspoon salt |
butter |
grated parmesan cheese |
Directions:
1. Heat beef broth to boiling. Add veggies and oregano and simmer 12 minutes.
2. Add pasta to bubbling soup; cook until pasta is almost done. Drop tiny meatballs into soup; simmer 2 minutes.
3. Season with salt and pepper.
4. Serve with grated paremsan cheese.
5. Mini meatballs: Soak 2 slices dry bread or toast in water; squeeze out moisture.
6. Lightly mix bread with 1 lb ground beef, egg, garlic and salt.
7. Form in 3/4 inch balls using 1 teaspoon mixture for each.
8. Brown in butter - Makes 5 dozen.
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