Recipe: Meatball Minestrone Soup (using beans, tomato sauce and elbow macaroni)

MEATBALL MINESTRONE

FOR THE MEATBALLS:
1 pound ground beef
1 egg, beaten
1/2 cup chopped onion
1/4 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon ground black pepper
FOR THE SOUP:
1 (15 ounce) can tomato sauce
2 1/2 cups water
1 (15 1/2 ounce) can kidney beans with liquid
1/2 teaspoon dried oregano
1/4 dried thyme
1 cup sliced celery
1/4 cup uncooked elbow macaroni
1/4 cup chopped fresh parsley

TO PREPARE THE MEATBALLS:
In a mixing bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Shape into 30 (1-inch) balls.

In a large saucepan, brown meatballs on all sides. Drain excess fat.

TO PREPARE THE SOUP:
Add tomato sauce, 2 1/2 cups water, kidney beans, dried oregano, thyme and celery to meatballs in pan; cover and simmer 20 minutes.

Add macaroni; simmer 10 minutes or until macaroni is tender. Stir in parsley.

Makes about 2 quarts
Source: Glenn/Sharon Gorman, 1990's