| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Grains |
Italian |
Soups, Pasta |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Italian sausage links-boiled |
| 1 |
lb |
Ground round |
| 1 |
|
Egg |
| 1/2 |
c |
Bread crumbs |
| 3 |
|
Anchovy filets |
| 1 |
lb |
Bowtie pasta |
| 1 |
c |
Diced tomatoes |
| 1 |
c |
Diced onions |
| 1 |
c |
Diced zuchini |
| 1 |
c |
Beef stock |
| 1 |
c |
Tomato juice |
| 3 |
tb |
Italian spice |
| 2 |
tb |
Garlic powder |
| 1 |
|
15 oz can cannellini beans |
| 1 |
c |
Diced mushrooms |
INSTRUCTIONS
Mince the anchovies, or use anchovy paste. For meatballs: blend the
anchovies, egg, bread crumbs and 1 T of each spice. Form into 1" balls and
place on a sheet pan. Bake in preheated oven at 350 degrees for 15 minutes.
Allow to cool, set aside. Bring a stock pot of water to boil. Add Italian
sausage links. Boil 10 minutes. Remove, allow to cool, slice, set aside.
Use the same stockpot to cook pasta till al dente. Drain well, DO NOT
RINSE. The unrinsed pasta will provide starch to thicken the soup. Use the
pot once again, saute onions, mushrooms, zucchini. Add beef stock, tomato
juice, tomatoes, and the rest of the spices. Simmer for 30 minutes, add the
meatballs, Italian sausage, and pasta. Serve and enjoy.
Source: Omalia Cooking School - "Hot or Cold Soups" - Steve Dillback,
Instructor
Typos by Jim Kirk - captain@iquest.net
Posted to MM-Recipes Digest V4 #259 by Jim Kirk <captain@iquest.net> on Oct
01, 1997
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