Mini-Meatball Minestrone

Mini-Meatball Minestrone

If you're going to make soup, make soup not dishwater.

Ingredients:

1 28oz can tomatoes, crushed

2 C shredded cabbage

2 small zuccini or firm cucumber, sliced (2 cups)

1 12 oz can whole kernel corn

2 ribs celery, bias-cut

1 medium onion, large dice

1/2 C broken vermicelli

1/2 C dry red wine

2 Tbsps chopped parsley

11/4 tsps instant beef bouillon granules or 4 C good beef stock (omit 4 C water

4 C water

1 tsp dried oregano, crushed

1/4 tsp dried basil, crushed

1/8 tsp garlic powder

1 beaten egg

1/4 C milk

1/3 cup fine bread crumbs

1 tsp Worcestershire sauce

1 lb ground chuck

Grated Parmesan cheese

Instructions:In Dutch oven, combine undrained tomatoes, cabbage, zuccini, undrained corn, celery, onion, uncooked vermicelli, red wine, parsley instant beef bouillon granules, oregano, basil, garlic powder, , 4 cups water or stock,3/4 teaspoon salt, and 1/8 teaspoon pepper. Bring mixture to boiling; reduce heat and simmer, uncovered, for 15 minutes.

Meanwhile, in a bowl, combine the egg, milk, bread crumbs, Worcestershire sauce, 1/2 teaspoon salt, and dash of pepper. Add  ground chuck; mix well. shape into 36 tiny balls. In skillet brown the meatballs, shaking the pan often to keep balls rounded. Drain off excess fat.

Add meatballs to soup. Cover and cook till vegetables and vermicelli are tender, about 15 minutes longer. Pass Parmesan to sprinkle atop. Makes 8 servings.