Ingredients

  • Meatballs:
    • 1 lb. ground beef
    • dash of pepper sauce
    • 1 teaspoon worcestershire sauce
    • 3 tablespoons milk
    • 1 slice whole wheat bread
    • 1 egg
  • Soup:
    • 1 28-oz can diced tomatoes
    • 2 cups cabbage, finely shredded
    • 2 cups zucchini, diced
    • 1 cup celery, finely chopped
    • 1 medium onion, diced
    • 2 tablespoons chopped parsley
    • 1 12 oz can of corn
    • 4 cups beef broth, (or 4 cups water and 2 beef boullion cubes)
    • ½ cup dry red wine
    • 1 teaspoon dried oregano
    • ¼ teaspoon dried basil
    • ¼ teaspoon garlic powder
    • ½ cup broken dry vermicelli
    • ¼ cup grated parmesan cheese

Directions

To make the meatballs, heat the milk, pull apart the bread into pieces, then mix in the beef, pepper sauce and egg. Form into 1" balls. Sauté in a little olive oil for 5 minutes until brown, drain and set aside.

Sauté the onion and celery in 1 tbsp olive oil on low-medium heat until tender, without browning, about 10 minutes. Combine all ingredients together in a large pot. Bring to a simmer, and cook for 20 minutes, then add the meatballs.

Categories
Soups
MacGourmet downloadMinestrone Meatball Soup. To import, drag image to your MacGourmet recipe box.

Source

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