Ingredients

• 0.33 cups milk
• 0.33 cups bread crumbs
• 1.5 teaspoons Worcestershire sauce
• 0.5 teaspoons salt
• 1.5 pounds ground beef

Instructions

1. 1 Combine milk, bread crumbs, Worcestershire sauce, and salt in a large bowl. Add ground beef and mix well. Shape into 36 to 48 meatballs.
2. 2 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.
3. 3 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.

Nutrition per serving