This is an easy weeknight soup that pleases both hungry adults and hungry kids alike.  If you family is a little older, you can use any type of pasta you like – the smaller ones being preferable.

1 egg
¼ teaspoon granulated garlic
¼ teaspoon oregano
¼ teaspoon basil
1/8 teaspoon pepper
1 pound lean ground beef
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 potatoes, chopped
1 tablespoon olive oil
1 teaspoon minced garlic
2 (32 ounce) boxes pareve or regular chicken broth
1 (29 ounce) can whole tomatoes
1 (6 ounce) can tomato paste
1 cup uncooked alphabet pasta

Combine first 5 ingredients and shape into small balls.  Brown in a small frying pan over medium heat.  Set aside.
In a large Dutch oven or stockpot, sauté the onion, celery, carrots and potatoes in the oil for about 5 minutes.  Add garlic and sauté for 1 minute more.  Add the broth, tomatoes and tomato paste and bring to a boil.  Add pasta and cook for about 5 minutes. Drop in meatballs and reduce heat.  Simmer, uncovered for about 15 to 20 minutes.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!