| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
|
2 |
Quarts |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
|
Egg, beaten |
| 1/2 |
c |
Chopped onion |
| 1/4 |
c |
Dry bread crumbs |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 15 |
oz |
Tomato sauce |
| 2 1/2 |
c |
Water |
| 15 1/2 |
oz |
Kidney beans with liquid |
| 1/2 |
ts |
Dried oregano |
| 1/4 |
|
Dried thyme |
| 1 |
c |
Sliced celery |
| 1/4 |
c |
Uncooked elbow macaroni |
| 1/4 |
c |
Chopped fresh parsley |
INSTRUCTIONS
In a mixing bowl, combine beef, egg, onion, bread crumbs, salt and pepper.
Shape into 30-1 inch balls. In a large saucepan, brown meatballs on all
sides. Drain excess fat. Add tomato sauce, water, kidney beans, dried
oregano, thyme and celery; cover and simmer 20 minutes. Add macaroni;
simmer 10 minutes or until tender. Stir in parsley. Makes about 2 quarts.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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