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Vegetable Soup with Tiny Meatballs - Thailand 1 Dollar Meals
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–+ servings

Vegetable Soup with Tiny Meatballs

Adapted from a recipe in the Casserole Cook Book, page 119.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch, Main Dish, Soup
Cuisine American
Servings 8 servings

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.