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Meatball Minestrone

This is one of the best cold-weather soups that I've ever prepared. It comes from an old Sunset Italian cookbook. A meal-in-a-bowl that you will never forget...


1 (10-oz.) package frozen chopped spinach, thawed
1-1/2 lbs. lean ground beef
1/3 cup dry Italian breadcrumbs
1 egg
1 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. vegetable or olive oil
1 large onion, chopped coarsely
4 (14-1/2) oz. cans beef broth
1 (1-lb.) can tomatoes
1/2 tsp. dried oregano
1 (1-lb.) can red kidney beans
1/2 tsp. dried basil
1 cup sliced carrots
1 cup sliced celery
1 cup rotelle or elbow macaroni


With hands, squeeze as much moisture from spinach as possible. In large bowl combine spinach, beef, crumbs, egg, salt and pepper. Shape into 1-inch balls. Bake on oiled cookie sheet for 20 minutes at 350º F. Drain and set aside.
In drippings from meatballs, sauté onions, stirring occasionally, until soft. Stir in broth, tomatoes (break up with spoon) and their liquid, beans and their liquid, oregano and basil. Cover, reduce heat and simmer for 10 minutes.
Add carrots and celery; cover and simmer for 10 more minutes. Stir in pasta; cover and simmer until pasta is cooked al dente—about 10 minutes. Place meatballs in soup and heat through.
Makes about 14 1-cup servings.