Vegetable Soup With Tiny Meatballs
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
8
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
- Heat beef broth to boiling. Add veggies and oregano and simmer 12 minutes.
- Add pasta to bubbling soup; cook until pasta is almost done. Drop tiny meatballs into soup; simmer 2 minutes.
- Season with salt and pepper.
- Serve with grated paremsan cheese.
- Mini meatballs: Soak 2 slices dry bread or toast in water; squeeze out moisture.
- Lightly mix bread with 1 lb ground beef, egg, garlic and salt.
- Form in 3/4 inch balls using 1 teaspoon mixture for each.
- Brown in butter - Makes 5 dozen.
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