Shelly's Recipe

MEATBALL AND BOWTIE SOUP

Category: Soups

3 anchovy fillets
1 lb ground round
1 egg
1/2 cup bread crumbs
1 lb bowtie pasta
1 cup diced tomatoes, onions and zucchini
1 cup beef stock and tomato juice
3 tbsp Italian spice
2 tbsp garlic powder
1 (15 oz) can cannelloni beans
1 cup diced mushrooms
1 lb Italian sausage links, boiled as directed

Mince anchovies into a paste. Blend with next 3 ingredients and 1 tbsp each spice. Form into 1 inch balls; place on a baking sheet and bake at 350 for 15 minutes. Allow to cool, set aside.

Bring stock pot of water to a boil.Add sausage links and boil 10 minutes. Remove, allow cool, slicing; setting aside.

Use same stockpot to cook pasta until al dente. Drain well, but do not rinse. (The unrinsed pasta will provide starch to thicken up the soup.) In the same pot, saute the vegetables. Add the beef stock and the next 5 ingredients. Simmer for 30 minutes, add meatballs, sausage and pasta. Serve. Sprinkle with grated parmesan cheese, if desired. Serves 8