Meatball Minestrone



1 package frozen chopped spinach, thawed

1 1/2 pounds lean ground beef

1/3 cup fine dry bread crumbs

1 egg

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

1 large onion, chopped

7 cans beef broth

1 15 ounce can crushed tomatoes

1 15 ounce can kidney beans

1/2 teaspoon each oregano and basil

1 cup each sliced carrots, celery and peas

1 cup rotelle or other pasta twists

grated parmesan cheese for garnish



Press as much moisture as possible from spinach. Mix together with

beef, bread crumbs, egg, salt and pepper. Shape into 1 inch balls.



Brown meat balls in batches in hot oil. Remove from pan reserving

drippings. Add onion and cook until limp. Add broth, tomatoes,

oregano and basil. Cover and simmer for 10 minutes. Add carrots,

celery, peas and beans. Cover and simmer for 10 minutes more. Stir

in pasta and cook for about 10 minutes more or until pasta is al

dente. Place meat balls in soup and cook until heated through. Pass

parmesan. Makes 4 to 6 servings