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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Because you don't brown the meatballs, they stay pale, hence the name Golf Ball. This reminds me a lot of Italian Wedding Soup. Ingredients:
10 c water |
3 each, chicken and beef stock cubes |
1 can chick peas, drained |
1 can corn, drained |
1 sm can beans in tomato sauce |
1 - 24 oz can tomatoes(diced, stewed...your choice) |
1 white onion, diced |
1 carrot, grated |
2 stalks celery, sliced |
2 large cloves garlic, minced |
1 c each of 3 shapes pasta(i use bows, springs & broken spaghetti) |
1 handful chopped parsley |
to taste - salt, pepper, basil |
meatballs |
1 lb each ground beef and ground pork |
3 eggs |
1 c cracker crumbs |
3/4 c grated parmesan or romano cheese |
1 1/2 tsp basil |
1 clove garlic, crushed |
salt and pepper to taste |
Directions:
1. Bring water to a boil then reduce to a simmer.
2. add soup ingreds and meatballs
3. simmer for 1 hour or until meatballs are cooked thru
4. just before serving, add 1 -2 handfuls chopped spinach
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