"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Meatball Minestrone Soup Recipe

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This recipe for Meatball Minestrone Soup, by , is from SGBC Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marcia McBreen


(Spinach Meatballs; Directions Below)

1 large onion, chopped
7 cups water
7 beef bouillon cubes
1 (1 lb.) can stewed tomatoes
1 can kidney beans
1/2 tsp. dry oregano
1/2 tsp. basil leaves
1 cup sliced carrots
1 cup sliced celery
1 cup elbow macaroni (uncooked)
For meatballs:
1 pkg. frozen chopped spinach
1 1/2 lb. lean ground beef
1/3 cup bread crumbs
1 egg Salt and pepper

To make meatballs, squeeze liquid from spinach. Mix with ground beef, bread crumbs, egg, salt and pepper. Form into small balls.

In Dutch oven, brown meatballs and remove from pan. Add onion and saute until limp. Stir in water, bouillon cubes, tomatoes, beans and their liquid, oregano and basil. Cover and simmer for 10 minutes. Add carrots and celery; simmer for 10 minutes. Stir in macaroni; simmer until tender. Return meatballs to soup and heat through. Skim fat.

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