Vegetable Soup With Tiny Meatballs - cooking recipe

Ingredients

5 -6 cups beef broth or 5 -6 cups beef stock
1 (1 lb) can crushed tomatoes
3 stalks celery & leaves, chopped
1 carrot, finely chopped
1 teaspoon oregano
1/2 cup fine pasta
2 slices dry bread or 2 slices toast
water
1 lb ground beef
1 egg, slightly beaten
1 garlic clove, minced
1 teaspoon salt
butter
grated parmesan cheese

Preparation

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