Recipe - Jim Meatball And Bowtie Soup

1 pound Italian sausage linksboiled
1 pound Ground round
1 Egg
One half cup Bread crumbs
3 Anchovy filets
1 pound Bowtie pasta
1 cup Diced tomatoes
1 cup Diced onions
1 cup Diced zuchini
1 cup Beef stock
1 cup Tomato juice
3 tablespoon Italian spice
2 tablespoon Garlic powder
1 15 ounce can cannellini beans
1 cup Diced mushrooms

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 MMRecipes Digest V4 #259 by Jim Kirk captain@iquest.net on Oct
01, 1997