PASTA MEATBALL MINESTRONE

FOR THE MEATBALLS:
1/2 lb lean ground beef
1/2 lb sweet Italian sausage
2 tablespoons Italian-seasoned dry bread crumbs
1 tablespoon grated Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1 egg
1 tablespoon oil
1/4 cup chopped onion
1 garlic clove, minced
FOR THE SOUP:
1/2 cup thinly sliced carrots
1 tsp Italian seasoning
3 cups beef broth
1 (16 oz) can (2 cups) tomatoes, undrained, cut up
1/2 cup uncooked rotini (spiral pasta)
1 small zucchini, sliced
Grated Parmesan Cheese

To prepare the meatballs, combine first 7 ingredients (ground beef to egg); mix well. Form into 3/4-inch meatballs.

Heat 1 tablespoon oil in 4 to 6 quart Dutch oven over medium heat. Cook meatballs, turning frequently, until browned. When meatballs are almost done, add onion and garlic and cook until browned. Drain.

Add remaining ingredients except zucchini and Parmesan cheese. Bring to a boil. Reduce heat; cover and simmer 10 minutes.

Add zucchini; cook uncovered 5 minutes or until zucchini is crisp-tender and pasta is of desired doneness.

Garnish as desired. Serve with Parmesan cheese.

Source: Pillsbury Classic Cookbooks #109