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ITALIAN MEATBALL SOUP 1 1/2 lb. ground round or chuck 1 egg 1 Tbsp. chopped parsley 2 Tbsp. chopped basil 1 tsp. minced garlic 1/3 c. bread crumbs 1/4 c. Parmesan or Romano cheese salt and pepper to taste Thoroughly combine these ingredients. Form into tiny meatballs and drop into large soup pot with 3 to 4 tablespoons hot olive oil. Stir until meatballs are brown all over. Broth: 1 (15 oz.) can tomato sauce 1 can stewed tomatoes (optional) 3 1/2 c. water To soup pot and meatballs add ingredients. Bring to a rolling boil. Add 1 (12 ounce) package chopped, frozen spin- ach. Return to a gently boil for 10 minutes. Add 1/2 cup tiny soup macaroni (pastina). Boil gentle until pasta is tender. Serve with grated Romano cheese and warm crusty French bread. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |