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Ingredients
6 to 8 Cups beef broth
1/2 Pound ground beef
1 Bread slice, soaked in 4 tablespoons of milk
2 Tablespoons finely minced onions, scallions, or chives
Salt, to taste
Black pepper to taste
Pinch nutmeg
1 Small egg, beaten with 1 tablespoon of water
1/4 Cup broccoli, chopped
1/4 Cup cauliflower, chopped
1/4 Cup green beans, cut to bite size pieces
1/4 Cup carrots, halved lengthwise & sliced
4 Tablespoons scallions, chopped
1/4 Cup peas
1/4 Cup lima beans
1/4 Cup parsley, diced
1/4 Cup celery, sliced
1 Tomato, diced
Angel hair or vermicelli pasta
Instructions
Bring the broth to a boil. In the meantime, combine beef, bread, which has been squeezed dry, onions, and season with salt, pepper and a few grindings/shakes of nutmeg; add the egg. Mash the mixture with a fork, or knead with your hand. Form small 3/4" balls and drop them into the boiling broth. Turn down the heat and simmer for 10 minutes. Remove and cool. Refrigerate overnight.
Remove and discard any hardened fat from the broth and remove the little meatballs. Set aside. Bring the broth to a boil and add the vegetables. Cook for 10 to 15 minutes until they are done to your liking. Add the meatballs and the pasta. Cook for 1 minute more. If the soup is too thick, simply add some water. Taste and add salt and pepper as needed.