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Mini-Meatball Soup Recipe

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This recipe for Mini-Meatball Soup, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juliann Armbrust
Added: Tuesday, November 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound ground beef
1 egg
1/2 cup Italian bread crumbs
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 medium onion, finely chopped
salt and pepper to taste
1 carrot, chopped
1 stalk celery, chopped
2 cloves garlic, minced
2 tablespoons olive oil
pinch nutmeg
1 box chicken broth (1 quart)
1/2 cup ditalini noodles (very small pasta tubes)

Directions:
Directions:
Preheat oven to 375.

Meatballs: Mix the first 7 ingredients together. Form tiny (1/2") meatballs and place on a lightly greased broiler pan. Bake for 12 minutes.

Soup: In a soup pot, saute carrot, celery, onion and garlic in olive oil until tender. Sprinkle vegetables with seasonings. Add broth and turn heat up to high. When broth boils add pasta. Reduce heat and simmer until the pasta is done. Add meatballs.

 

 

 

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