Jim meatball and bowtie soup

8 Servings

Ingredients

QuantityIngredient
1poundsItalian sausage links-boiled
1poundsGround round
1Egg
½cupBread crumbs
3Anchovy filets
1poundsBowtie pasta
1cupDiced tomatoes
1cupDiced onions
1cupDiced zuchini
1cupBeef stock
1cupTomato juice
3tablespoonsItalian spice
2tablespoonsGarlic powder
115 oz can cannellini beans
1cupDiced mushrooms

Directions

Mince the anchovies, or use anchovy paste. For meatballs: blend the anchovies, egg, bread crumbs and 1 T of each spice. Form into 1" balls and place on a sheet pan. Bake in preheated oven at 350 degrees for 15 minutes.

Allow to cool, set aside. Bring a stock pot of water to boil. Add Italian sausage links. Boil 10 minutes. Remove, allow to cool, slice, set aside.

Use the same stockpot to cook pasta till al dente. Drain well, DO NOT RINSE. The unrinsed pasta will provide starch to thicken the soup. Use the pot once again, saute onions, mushrooms, zucchini. Add beef stock, tomato juice, tomatoes, and the rest of the spices. Simmer for 30 minutes, add the meatballs, Italian sausage, and pasta. Serve and enjoy.

Source: Omalia Cooking School - "Hot or Cold Soups" - Steve Dillback, Instructor

Typos by Jim Kirk - captain@... Posted to MM-Recipes Digest V4 #259 by Jim Kirk <captain@...> on Oct 01, 1997