Spinach Meatball Minestrone
|For spinach meatballs|
|Butter/Margarine||1 Tablespoon (As Required)|
|Canned regular strength beef broth||14 Ounce (1 Can)|
|Canned stewed tomatoes||8 Ounce (1 Can)|
|Canned kidney beans||8 Ounce (1 Can)|
|Oregano leaves||1⁄4 Teaspoon|
|Dry basil||1⁄4 Teaspoon|
|Sliced carrot||1⁄4 Cup (4 tbs)|
|Sliced celery||1⁄4 Cup (4 tbs)|
|Elbow macaroni/Bow-shaped macaroni||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs)|
In a wide frying pan, brown meatballs in butter, if needed, over medium heat; remove from pan as browned.
In a 3-quart pan, pour beef broth, tomatoes (breaking up with a spoon) and their liquid, beans and their liquid, oregano, basil, carrot, celery, and meatballs.
Cover and bring to a boil.
Reduce heat and cook over medium heat for 15 minutes or until vegetables are tender and meatballs cooked through; skim off any accumulated fat.
Stir in macaroni, cover, and cook until tender to bite (about 10 minutes).
Sprinkle servings with Parmesan cheese.