1 (20 oz.) can tomatoes, cut up
2 c. shredded cabbage
3 sm. zucchini, sliced (2 c.)
1 (12 oz.) can whole kernel corn
2 ribs celery, sliced (1 c.)
1/2 c. (2 oz.) broken vermicelli
1/2 c. dry red wine
2 tbsp. snipped parsley
1 1/4 tsp. instant beef bouillon granules
1 tsp. dried oregano, crushed
1/8 tsp. garlic powder
4 c. water
3/4 tsp. salt
1/8 tsp. pepper
1 beaten egg
1/4 c. milk
1/3 c. fine dry bread crumbs
1 tsp. Worcestershire sauce
1 lb. ground beef
Grated Parmesan cheese

In Dutch oven, combine undrained tomatoes, cabbage, zucchini, undrained corn, celery, onion, uncooked vermicelli, red wine, parsley, instant beef bouillon granules, oregano, basil, garlic powder, water, salt, and pepper. Bring mixture to boiling; reduce heat and simmer, covered, for 15 minutes.

Meanwhile, in a bowl, combine the egg, milk, bread crumbs, Worcestershire sauce, 1/2 teaspoon salt and a dash of pepper. Add ground beef; mix well. Shape into 36 tiny balls.

In a skillet, brown the meatballs, shaking the pan often to keep balls rounded. Drain off excess fat. Add meatballs to soup. Cover and cook until vegetables and vermicelli are tender, about 15 minutes longer. Pass Parmesan to sprinkle on top. Makes 8 servings.