ITALIAN MEATBALL SOUP|
1 1/2 lb. ground round or
1 Tbsp. chopped parsley
2 Tbsp. chopped basil
1 tsp. minced garlic
1/3 c. bread crumbs
1/4 c. Parmesan or Romano
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.
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
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.
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