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Vegetable Soup With Tiny Meatballs

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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!”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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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