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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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On a cold day, there's nothing better than this soup with crusty homemade bread. I am a seamstress with three children. My husband and I enjoy fishing, camping, hunting...and eating!—Katherine Lewis, Carlsbad, New Mexico Ingredients:
1 pound fresh spinach, washed, trimmed and finely chopped |
1/2 cup seasoned bread crumbs |
1 egg |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 pounds ground turkey or beef |
1 to 2 tablespoons canola oil |
1 large onion, chopped |
1 can (16 ounces) diced tomatoes, undrained |
1-1/2 cups chopped celery |
1 cup sliced carrots |
1 can (16 ounces) kidney beans, rinsed and drained |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
8 cups water |
1 cup uncooked elbow macaroni |
tomato juice, optional |
Directions:
1. In a bowl, combine the spinach, bread crumbs, egg, salt and pepper; add beef and mix well. Shape into 1-in. balls.
2. Heat oil in Dutch oven or large soup kettle; brown meatballs on all sides. Remove and keep warm. Add onion; cook and stir until tender. Stir in the tomatoes, celery, carrots, beans, spices and water. Bring to a boil; reduce heat and simmer 20 minutes.
3. Stir in macaroni and meatballs; cook 15 minutes longer or until the meatballs are cooked and the macaroni is tender. If soup is too thick, thin with tomato juice if desired. Yield: 8-10 servings (2-1/2 quarts).
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