A hearty soup for the winter.Serve with a warmed fresh bread and it’s
dinner.
| 1 - 10 oz. pkg. chopped frozen spinach, thawed and squeezed dry |
| 1 1/2 lbs. lean ground beef |
| 2 slices fresh bread crumbed |
| 1 lg. egg |
| 1/2 tsp. salt |
| 1/4 tsp. pepper |
Combine all ingredients and shape into 1” balls. Place on a sprayed baking sheet and bake at 350F . for 15 - 20 minutes or browned. Set aside.
| 1 Tbs. cooking oil | 1 tsp. mixed Italian seasonings |
| 1 lg. onion, chopped | 1 cup EACH sliced carrots and celery |
| 7 cup beef broth | 1 - 15 oz. cans red kidney beans |
| 2 - 15 oz. cans stewed tomatoes | 1 1/2 cup uncooked pasta bow ties or 1 cup macaroni |
In soup pot combine the oil and onion. Cook until tender. Add remaining ingredients except beans and pasta. Cook until vegetables are almost tender. Add beans and pasta and cook until tender. Add meatballs and cook 10 minutes. Serves 6 - 8.