YIELDS:
PREP TIME:
COOK TIME:
TOTAL TIME:
ingredients
Meatballs:
1 small bag fresh, washed baby spinach or mixed greens, chopped in the food processor (2-3 cups)
1 lb. lean 90% fat free ground beef
1/3 cup fine breadcrumbs
2 Tbsp. Parmesan cheese
Splash of red wine
1 egg
Salt & Pepper to taste
2 Tbsp Olive Oil
More Parmesan cheese (to taste)
Soup:
Minced garlic – 3 cloves
1 Onion, chopped
1 Red Pepper, seeded & chopped
2 Zucchini, chopped
1 cup sliced celery
1 small bag baby carrots or bag of frozen sliced carrots
2 32 oz. cartons of Vegetable, beef or chicken broth (16 cups)
1 can dark kidney beans
1 28 oz can whole tomatoes in juice (blended in food processor or blender)
3 Oz. Tomato paste (1/2 a small can of tomato paste)
1-1 1/2 Tbsps. Dried Oregano
1/2 Tbsps. Dried Basil ¼ – ½ Tsp. Calabrian chili flakes
S&P (to taste)
1 cup Whole wheat Roselle or other pasta twists
DIRECTIONS
Meatballs:
Soup:
3. Add pasta and simmer another 5 minutes, until pasta is partially cooked. Throw meatballs into the pot. Heat everything through (another 5 minutes).
4. Ladle into bowls, garnish with freshly grated or Shaved Parmesan cheese and serve with crusty bread. Bon Appetite!
NOTES: I received this from the owner and Innkeeper extrodinaire, Liz Clarke, at the Kate Stanton Inn in La Jolla, CA. She assured me it was a good one and she was right! I’ve made this recipe using turkey meatballs, brown rice and with and without the beans. (I know, I like to “mess with recipes”!) But this was my favoritie and my family loved it. A big shout out to Liz for sharing!