Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------MEATBALLS------------------------------
1 lb Hamburger
1/2 lb Sweet Italian sausage
1/2 c Bread crumbs
1/2 ts Salt
1/2 ts Black pepper
1 Box (10 1/2-oz) frozen
Spinach thawed well
Drained (squeeze out the
Excess moisture)
Oil for browning
1 Egg

----------------------------SOUP---------------------------------
7 c Water
1 cn (15 oz) kidney bean w/juice
1 lg Can (4 cups) tomatos
1/2 ts Oregano
1/2 ts Basil
2 Stalks celery
2 lg Carrots, peeled and slice
2 c Mostaccioli uncooked pasta
Freshly grated Parmesan
Cheese
7 c Beef bouillon (or 7 cups
Well-seasoned beef stock for
Water and bouillon cubes)

To make the meatballs, combine the hamburger and sausage. Add the
bread crumbs, salt and pepper, the spinach and egg. Mix thoroughly
and form into large meatballs. Saute in a little oil until browned on
all sides. Set aside. For soup, bring the water, bouillon cubes,
kidney beans, tomatos, oregano and basil to a slow boil, mashing the
tomatos with the back of a wooden spoon. Simmer 10 minutes and add
the celery and carrots. Bring back to a boil and simmer 10 more
minutes. The add the mostaccioli and meatballs and boil another 10
minutes. Let cool 15 minutes (pasta will absorb a lot of the liquid).
Serve with freshly- grated Parmesan cheese, a salad and hearty bread,
such as the cabbage patch bread.

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