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Mini-Meatball Minestrone




Source of Recipe


copykat.com


List of Ingredients




1 28 oz can tomatoes, cut up
2C shredded cabbage
2C zucchini, sliced
1 12-oz. Can whole kernel corn
1C celery, sliced
1/2C onion, chopped
1/2C pasta/egg noodles (as needed)
1/2C red wine (dry)
2 Tbsp snipped parsley
1¼ Tsp Instant beef bouillon granules
1 Tsp. Dried oregano, crushed
1/8 Tsp. Garlic powder
1 Beaten Egg
¼ C Milk
1/3 C Fine dry bread crumbs
1 Tsp. Worcestershire sauce
1 Lb. Ground beef
Grated parmesan cheese



Recipe



In Dutch oven combined undrained tomatoes, cabbage, zucchini, undrained corn, celery, onion, red wine, parsley, instant beef bouillon granules, oregano, basil, garlic powder, 4 cups water, ¾ Tsp. Salt and 1/8 tsp. 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, ½ tsp. 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 until vegetables are tender, about 10 minutes. Add pasta to soup and cook until pasta tender. (Or if freezing soup, add warm, cooked pasta to the soup as you serve)

I also add a can of red kidney beans to the soup at the end of the cooking process.

Serve with Parmesan to sprinkle atop. Makes 8 generous servings.