Meatball minestrone

Yield: 1 servings

Measure Ingredient
1 pounds Hamburger
½ pounds Sweet Italian sausage
½ cup Bread crumbs
½ teaspoon Salt
½ teaspoon Black pepper
1 \N Box (10 1/2-oz) frozen
\N \N Spinach thawed & well
\N \N Drained (squeeze out the
\N \N Excess moisture)
\N \N Oil for browning
1 \N Egg
7 cups Water
1 can (15 oz) kidney bean w/juice
1 large Can (4 cups) tomatos
½ teaspoon Oregano
½ teaspoon Basil
2 \N Stalks celery
2 larges Carrots, peeled and slice
2 cups Mostaccioli uncooked pasta
\N \N Freshly grated Parmesan
\N \N Cheese
7 cups Beef bouillon (or 7 cups
\N \N Well-seasoned beef stock for
\N \N Water and bouillon cubes)



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.

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