|Day old bread slice||1|
|Red wine/Tomato juice||1⁄2 Cup (8 tbs)|
|Ground meat||1 Pound (fresh)|
|Egg||1 , beaten|
|Chopped onion||2 Tablespoon|
|Sweet basil||1⁄4 Teaspoon|
|Garlic salt||1 1⁄4 Teaspoon|
|Dried navy beans||1 Cup (16 tbs)|
|Water||5 Cup (80 tbs)|
|Hot oil||1⁄4 Cup (4 tbs)|
|Diced celery and leaves||1⁄2 Cup (8 tbs)|
|Shredded cabbage||1⁄2 Cup (8 tbs)|
|Diced turnip||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Beef broth/Bouillon||2 Cup (32 tbs)|
|Onions||2 , sliced|
|Canned tomatoes||28 Ounce, strained, if desired (1 can)|
|Macaroni||1 Cup (16 tbs) (tiny shell/elbow)|
|Boiling salted water||2 Quart|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Crumble bread into wine; add next 7 ingredients.
Form into small balls, the size of hazelnuts, and refrigerate until needed.
Wash beans, and soak overnight in 5 cups water.
Next morning add 1 teaspoon salt, and simmer 30 minutes.
Saute meat balls in oil; when richly browned, drain and set aside.
Pour off 1/2 the fat, and add celery, cabbage, turnip and garlic to pan; fry, stirring, 5 minutes.
Scrape into large saucepan, and add next 5 ingredients and undrained beans.Cover, and simmer 1 hour or until beans are almost tender, stirring occasionally.
Meanwhile, cook macaroni in boiling water until almost tender.
Add macaroni and meat balls to soup.
Cover, and simmer 20 minutes.
Taste for seasoning.
Serve in deep bowls, sprinkled with cheese.