Vegetable Soup with Tiny Meatballs
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 recipe Tiny Meatballs, Link in Notes
- 6 cups beef broth
- 1 can diced tomatoes, (16 oz / 454 g)
- 3 stalks celery, plus tops, diced
- 1 carrot, diced
- 1 teaspoon dried oregano, crushed
- ½ cup fine egg noodles
- salt and black pepper, to taste
- Parmesan cheese, grated, for serving
Instructions
- Prepare the recipe of Tiny Meatballs, set them aside.
- In a large saucepan, heat the broth to boiling.
- Add the tomatoes, celery, carrot, and oregano. Reduce heat to low, cover, and simmer 12 minutes.
- Add the egg noodles to the soup, simmer until the noodles are almost done.
- Add the Tiny Meatballs to the soup, simmer for 2 minutes to heat them through. Taste and season with salt and pepper as desired.
- Serve with Parmesan for topping, enjoy.
Notes
Additional recipe: Tiny Meatballs.
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