Meatball minestrone

1 servings

Ingredients

QuantityIngredient
1poundsHamburger
½poundsSweet Italian sausage
½cupBread crumbs
½teaspoonSalt
½teaspoonBlack pepper
1Box (10 1/2-oz) frozen
Spinach thawed & well
Drained (squeeze out the
Excess moisture)
Oil for browning
1Egg
7cupsWater
1can(15 oz) kidney bean w/juice
1largeCan (4 cups) tomatos
½teaspoonOregano
½teaspoonBasil
2Stalks celery
2largesCarrots, peeled and slice
2cupsMostaccioli uncooked pasta
Freshly grated Parmesan
Cheese
7cupsBeef bouillon (or 7 cups
Well-seasoned beef stock for
Water and bouillon cubes)

Directions

MEATBALLS

SOUP

To make the meatballs, combine the hamburger and sausage. Add the bread crumbs, salt and pepper, the spinach and egg. Mix thoroughly and form into large meatballs. Saute in a little oil until browned on all sides. Set aside. For soup, bring the water, bouillon cubes, kidney beans, tomatos, oregano and basil to a slow boil, mashing the tomatos with the back of a wooden spoon. Simmer 10 minutes and add the celery and carrots. Bring back to a boil and simmer 10 more minutes. The add the mostaccioli and meatballs and boil another 10 minutes. Let cool 15 minutes (pasta will absorb a lot of the liquid).

Serve with freshly- grated Parmesan cheese, a salad and hearty bread, such as the cabbage patch bread.