Mom’s Spinach Meatball Minestrone

Carol Suveda

My mom was a great cook and this was definitely a recipe I ate growing up in Oakland

and Piedmont.  It's so hearty, it could be a whole meal with a side salad.  Comfort food!

1 large onion, chopped

7 cups water

7 beef bouillon cubes

1 can (1 lb) stewed tomatoes

1 can (1 lb) kidney beans

1/2 tsp each dry oregano and basil

1 cup each sliced carrots and celery

1 cup elbow macaroni

In a Dutch oven, brown meatballs over medium heat; remove as browned.  Add onion

and saute until limp.  Stir water, bouillon cubes, tomatoes, beans, oregano, basil.  Cover

and simmer for 10 minutes.  Add carrots and celery.  Cover and simmer for 10 minutes.

Return meatballs and heat through.

Spinach Meatballs

Squeeze liquid from 1 package (10 oz) frozen chopped spinach, thawed; mix with 1 1/2 lbs

lean ground beef, 1/3 cup fine dry bread crumbs, 1 egg, 1 tsp salt, 1/4 tsp pepper.  Shape

into 1 inch balls.