VEGETABLE SOUP WITH TINY MEATBALLS

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Vegetable Soup With Tiny Meatballs image

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!

Provided by Janeydoe

Categories     Meat

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 198.3, Fat 10, SaturatedFat 3.6, Cholesterol 65.5, Sodium 878.2, Carbohydrate 12.5, Fiber 1.6, Sugar 3.2, Protein 14.4

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