You are here

Mini Meatball Minestrone

Beef.Chef's picture
Ingredients
  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
  Beaten egg 1
  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
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Beef

Rate It

Your rating: None
4.2
Average: 4.2 (14 votes)