1 (28 oz.) can tomatoes, cut up
2 c. shredded cabbage
2 sm. zucchini, sliced (2 c.)
1 (12 oz.) can whole kernel corn
2 stalks celery, sliced (1 c.)
1 med. onion, chopped (1 c.)
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 basil, crushed
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, 4 cups water, 3/4 teaspoon salt and 1/8 teaspoon pepper. Bring mixture to boiling; reduce heat and simmer, covered for 15 minutes.

In a bowl 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.

In 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. Sprinkle Parmesan cheese on individual servings if desired. Make approximately 8 servings.