Pasta-Meatball Minestrone

 

 

1
pound ground beef
1
pound sweet Italian sausage
4
tablespoons Italian-seasoned dry bread crumbs
2
tablespoons grated Parmesan cheese
1/2
teaspoon salt
1/2
teaspoon pepper
2
eggs
2
tablespoons olive oil
1/2
cup chopped onion
2
garlic cloves, minced
1
cup thinly sliced carrots
2
teaspoons Italian seasoning
6
cups beef broth or 6 cups hot water and 2 tablespoons
beef-flavor instant bouillon
2
16-ounce cans tomatoes, undrained, cut up
1
cup uncooked rotini (spiral macaroni)
2
snakk zyccgubusm skuced
Grated Parmesanb cheese

 

 

In large bowl, combine ground beef, Italian sausage, bread crumbs, 2 tablespoons Parmesan cheese, salt, pepper and eggs; mix well.  Form into 3/4-inch meatballs.  Heat 2 tablespoons olive oil in large Dutch oven over medium heat.  Cook meatballs, onion and garlic until meatballs are browned, turning frequently.  Drain.  Add remaining ingredients except zucchini and Parmesan cheese.  Bring to a boil.  Reduce heat; cover and simmer 10 minutes.  Add zucchini; cook covered 5 minutes or until zucchini is crisp-tender and pasta is of desired consistency.  Serve with Parmesan cheese. 

 

Serves 8.