| In bowl, combine meat, crumbs, onion, egg, 1 teaspoon bouillon and garlic powder; mix well. Shape into 1 inch meatballs. In Dutch oven, brown meatballs; pour off fat. Add water, tomatoes, pepper and remaining 3 teaspoons bouillon. Bring to a boil; reduce heat.
Simmer, uncovered, 20 minutes. Stir in vegetables; cook 15 minutes or until tender, stirring occasionally. Refrigerate leftovers.
Makes about 2-1/2 quarts.
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