Vegetable Soup With Tiny Meatballs

Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

My Mom used to make this soup for us when we were growing up. It calls for 1/2 cup fine pasta but she always dumped a lot more pasta in than what was called for :) Serve with lots of parmesan cheese, we loved it!

Ingredients Nutrition

Directions

  1. Heat beef broth to boiling. Add veggies and oregano and simmer 12 minutes.
  2. Add pasta to bubbling soup; cook until pasta is almost done. Drop tiny meatballs into soup; simmer 2 minutes.
  3. Season with salt and pepper.
  4. Serve with grated paremsan cheese.
  5. Mini meatballs: Soak 2 slices dry bread or toast in water; squeeze out moisture.
  6. Lightly mix bread with 1 lb ground beef, egg, garlic and salt.
  7. Form in 3/4 inch balls using 1 teaspoon mixture for each.
  8. Brown in butter - Makes 5 dozen.

Reviews

(3)
Most Helpful

I made this soup but added one package of frozen spinach. I wanted more veggies in my soup. And then I topped my soup with feta cheese and it was delicious. I will make this again.

MollyJ January 27, 2007

This was a delicious soup! We had a competition going on who could make the smallest meatballs. Left out the Parmesan cheese at the end, but didn't miss it at all.

Mirj May 17, 2006

This soup is great. I did add more broth and that increased the servings. The meatballs are really good. I will definitely make this recipe often.

Bakin Nana April 02, 2006

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