Little Meatball Soup

Meatballs: 

• 1 pound ground beef
• 1 large egg
• ¼ cup flour
• 1 clove garlic
• 2 tablespoons finely chopped parsley
• ¼ cup grated Parmesan cheese
• 1 ½ teaspoon salt

1.  Combine all ingredients and mix thoroughly.  Shape meatballs about 1 teaspoon each. You can either simmer these in about 1-inch of water and then sauté in olive oil and butter or simply sauté in the oil and butter.

Soup:

• 8 cups water
• 2 tablespoons beef bouillon
• ½ cup chopped celery
• ½ cup  sliced carrots
• ¼ cup parsley
• 1 medium onion, chopped
• 1 bay leaf
• 16 ounce can chopped tomatoes & juice
•     Salt and pepper to taste
• 1 small zucchini; sliced
• 1 cup fresh green beans
• ½ cup dried pasta, small sized (shells, etc)

1.  Pour meatballs and drippings into a large soup pot.  Add water and bouillon and simmer for about ½ hour covered.  If you want the soup thicker, uncover pan slightly.

2.  Add the rest of the ingredients, except zucchini, and simmer uncovered for about 20 minutes, until pasta is cooked and vegetables are tender.  Add the zucchini and simmer for 10 minutes more.  Serve with grated cheese on top.