|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Lean ground beef||1 1⁄2 Pound|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Salad oil||2 Tablespoon|
|Onion||1 Large, coarsely chopped|
|Canned beef broth||58 Ounce (4 Cans, 14 1/2 Ounce Each, Regular Strength)|
|Canned tomatoes||1 Pound (1 Can)|
|Canned kidney beans||1 Pound (1 Can)|
|Oregano leaves||1⁄2 Teaspoon|
|Dry basil||1⁄2 Teaspoon|
|Sliced carrots||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Rotelle/Elbow macaroni||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Tablespoon|
With your hands, squeeze as much moisture as possible from spinach.
In a large bowl, combine spinach, beef, bread crumbs, egg, salt, and pepper.
Shape into 1-inch balls.
Heat oil in a Dutch oven over medium heat.
When oil is hot, add a portion of meatballs and brown on all sides.
Remove from pan with a slotted spoon, leaving drippings.
Repeat until all meatballs are browned.
Set meatballs aside.
Add onion and cook, stirring occasionally, until soft.
Stir in broth, tomatoes (break up with a spoon) and their liquid, beans and their liquid, oregano, and basil.
Cover, reduce heat, and simmer for 10 minutes.
Add carrots and celery; cover and simmer for 10 more minutes.
Stir in pasta; cover and simmer until pasta is al dente (about 10 minutes).
Place meatballs in soup and heat through.
Pass Parmesan at the table