Meatball Minestrone
Yield: 6 servings

MEATBALLS
1 lb hamburger
1/2 lb sweet Italian sausage
1/2 cup bread crumbs
1/2 tsp salt
1/2 tsp black pepper
1 box (10 1/2-oz) frozen spinach thawed & well drained (squeeze out the excess moisture)
1 egg
oil for browning

SOUP
7 cups water
7 beef bouillon cubes (or 7 cups well-seasoned beef stock for water and bouillon cubes)
1 can (15 oz) kidney bean
1 large can (4 cups) tomatoes with juice
1/2 tsp oregano
1/2 tsp basil
2 stalks celery
2 large carrots, peeled and sliced
2 cups mostaccioli uncooked pasta
freshly grated parmesan cheese

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, tomatoes, oregano and basil to a slow boil, mashing the tomatoes 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 grated parmesan.