Mini Meatball Minestrone
|Canned tomatoes||28 Ounce, cut up (1 Can)|
|Shredded cabbage||2 Cup (32 tbs)|
|Zucchini||2 Small, sliced|
|Canned whole kernel corn||12 Ounce (1 Can)|
|Celery ribs||2 , sliced|
|Onion||1 Medium, chopped|
|Broken vermicelli cluster||1⁄2 Cup (8 tbs)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Tablespoon|
|Instant beef bouillon granules||1 1⁄4 Teaspoon|
|Dried oregano||1 Teaspoon, crushed|
|Dried basil||1⁄4 Teaspoon, crushed|
|Garlic powder||1⁄8 Teaspoon|
|Milk||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Ground beef||1 Pound|
|Grated parmesan cheese||1 Tablespoon|
In Dutch oven combine undrained tomatoes, cabbage, zucchini, undrained corn, celery, onion, uncooked vermicelli, red wine, parsley, instant beef bouillon granules, oregano, basil, garlic powder, 4 cups water, 3/4 teaspoon salt, and 1/8 teaspoon pepper.
Bring mixture to boiling; reduce heat and simmer, covered, for 15 minutes.
Meanwhile, in a bowl combine the egg, milk, bread crumbs, Worcestershire sauce, 1/2 teaspoon salt, and dash pepper.
Add ground beef; mix well.
Shape into 36 tiny balls.
In a 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.