by Pat Maley
1/31/2019

Quite a few years ago I took an adult Ed class with my friend Debbie. The soups and stews class was supposed to be a night out for us to socialize and just have fun. It was that but it also provided the foundation for my recipe box. Many years later I still rely on the meatbal minestrone recipe when someone needs a pot of soup to comfort or congratulate.

I make double the recipe for meatballs and freeze half. When a quick meal is necessary I can grab those meatballs and have dinner done in less than 15 minutes. This really is a hearty soup . When I know this is on the menu I throw in a loaf of bread in the bread machine or pick up a really great loaf at the market. 

INGREDIENTS:

1/2 Pound lean ground beef

2 links sweet italian sausage (skin removed)

2 Tablespoons italian breadcrumbs

1Tablespoon grated parmesan cheese

!/4 teaspoon salt and pepper

1 egg

1/4 cup chopped onion

1 clove garlic, minced

1/2 cup sliced carrots (I use way more)

1 teaspoon italian seasoning (I have been using 1 Tablespoon since I transferred the recipe incorrectly to a book and I like it this way)

3 cups of beef broth (or vegetable broth lightens the flavor a bit)

16 oz. can or 2 cups diced tomatoes, undrained 

1 cup of rotini, uncooked

1 small zucchini sliced

grated cheese for garnish

Mix beef, sausage, bread crumbs, cheese, salt, pepper, and egg. Form into 2 inch meatballs. Heat some olive oil in a dutch oven. Add onion and garlic and cook meatballs until they are browned. Add carrots, italian seasoning, broth, tomatoes, and rotini. Cook, uncovered for 15 minutes or until pasta is al dente. Add zucchini. Heat an additional 10 minutes. Serve with grated cheese.