1 beaten egg
1/4 c. milk
1/3 c. fine dry bread crumbs
1 tsp. Worcestershire sauce
1 lb. ground beef
1 (28 oz.) can tomatoes, cut up
2 c. shredded cabbage
2 sm. zucchini, sliced
1 (12 oz.) can whole kernel corn
2 ribs celery, sliced (1 c.)
1 med. (1/2 c.) onion, chopped
1/2 c. broken vermicelli
1/2 c. dry red wine
2 tbsp. snipped parsley
1 1/4 tsp. instant beef bouillon granules
1 tsp. dried oregano
1/4 tsp. dried basil, crushed
1/8 tsp. garlic powder

ADVANCE PREPARATION: Combine the egg, milk, bread crumbs, Worcestershire sauce, 1/2 teaspoon salt, and dash of pepper. Add ground beef. Mix well. Shape into 36 tiny balls. Brown in a skillet, shaking often to keep balls rounded. Cool meatballs and chill until needed.

SOUP: In Dutch oven combine undrained tomatoes, cabbage, zucchini, undrained corn, celery, onion, uncooked vermicelli, red wine, parsley, beef bouillon granules, oregano, basil, garlic powder, 4 cups water, 3/4 teaspoon salt, 1/8 teaspoon of pepper. Bring mixture to boiling. Reduce heat, simmer, covered, for 15 minutes. Add meatballs to soup. Cover and cook until vegetables and vermicelli are tender, about 15 minutes. Pass grated Parmesan cheese to sprinkle atop. Makes 8 servings.