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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a delicious soup that I often serve as a main dish with some French or Italian bread. I do like to add some sugar to taste because we like a sweeten up the sauce a little. I have to admit I sometimes cheat and use frozen meatballs and it comes out just fine. I also double the recipe because it is so good. Ingredients:
1 lb ground beef |
1 egg, beaten |
1/2 cup onion, chopped |
1/4 cup dried italian breadcrumbs |
1 teaspoon salt |
1/4 teaspoon pepper |
1 (15 ounce) can tomato sauce |
2 1/2 cups water or 2 1/2 cups beef broth |
1 (15 1/2 ounce) can kidney beans, with liquid |
1/2 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1 cup sliced celery |
1/4 cup uncooked elbow macaroni |
1/4 cup chopped fresh parsley |
parmesan cheese (optional) |
sugar, to taste (optional) |
Directions:
1. In mixing bowl, combine beef, egg, onion, crumbs, salt and pepper. Shape into 30 1-inch balls.
2. In large saucepan, brown meatballs on all sides. Drain excess fat.
3. Add remaining ingredients except macaroni and parsley; cover and simmer 20 minutes.
4. Add macaroni; simmer 10 minutes or until tender.
5. Stir in parsley.
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