Ingredients
8
8 servings
- •0.33333334326744 cup milk
- •0.33333334326744 cup bread crumbs
- •1.5 teaspoons Worcestershire sauce
- •0.5 teaspoon salt
- •1.5 pounds ground beef
- •4 cups beef broth
- •1 (28 ounce) can whole peeled tomatoes
- •1 (12 ounce) can corn, drained
- •2 cups chopped celery
- •2 cups shredded cabbage
- •1 medium onion, chopped
- •1 small zucchini, chopped
- •0.5 cup dry red wine
- •1 tablespoon dried parsley
- •1 teaspoon dried oregano
- •0.25 teaspoon dried basil
- •0.125 teaspoon garlic powder
- •salt and ground black pepper to taste
- •1 cup broken spaghetti
Instructions
- Combine milk, bread crumbs, Worcestershire sauce, and salt in a large bowl. Add ground beef and mix well. Shape into 36 to 48 meatballs.
- Heat a large nonstick skillet over medium heat. Cook meatballs in batches until browned, 2 to 3 minutes per side. Transfer to a plate and set aside.
- Combine beef broth, tomatoes, corn, celery, cabbage, onion, zucchini, wine, parsley, oregano, basil, garlic powder, salt, and pepper in a large pot. Stir in browned meatballs. Simmer soup until vegetables are tender, 35 to 40 minutes. Stir in broken spaghetti and cook until tender, about 20 minutes more.
Nutritional Facts
Per 8 servings
- Calories: 342
- Carbohydrate: 30g
- Fat: 15g
- Fiber: 4g
- Protein: 21g
- Sugar: 7g
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