“This is a delicious soup that I often serve as a main dish with some French or Italian bread. I do like to add some sugar to taste because we like a sweeten up the sauce a little. I have to admit I sometimes cheat and use frozen meatballs and it comes out just fine. I also double the recipe because it is so good. Recipe is from Taste of Home's "The Best of Country Cooking" cookbook, second edition.”
READY IN:
1hr
SERVES:
4-6
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. In mixing bowl, combine beef, egg, onion, crumbs, salt and pepper. Shape into 30 1-inch balls.
  2. In large saucepan, brown meatballs on all sides. Drain excess fat.
  3. Add remaining ingredients except macaroni and parsley; cover and simmer 20 minutes.
  4. Add macaroni; simmer 10 minutes or until tender.
  5. Stir in parsley.

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