Meatball Minestrone

This is a delicious soup that I often serve as a main dish with some French or Italian bread. I do like to add some sugar to taste because we like a sweeten up the sauce a little. I have to admit I sometimes cheat and use frozen meatballs and it comes out just fine. I also double the recipe because it is so good. Recipe is from Taste of Home's "The Best of Country Cooking" cookbook, second edition.

• Ready In: 1 hr
• Serves: 4-6
• Yields: 2 quarts

Ingredients

• 1  lb ground beef
• 1  egg, beaten
• 1⁄2 cup onion, chopped
• 1⁄4 cup  dried  Italian breadcrumbs
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1 (15 ounce) can tomato sauce
• 2 1⁄2 cups water or 2 1⁄2 cups beef broth
• 1 (15 1/2ounce) can kidney beans, with liquid
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon dried thyme
• 1  cup  sliced celery
• 1⁄4 cup  uncooked elbow macaroni
• 1⁄4 cup  chopped fresh parsley
•  parmesan cheese (optional)
•  sugar, to taste (optional)

Directions

1. In mixing bowl, combine beef, egg, onion, crumbs, salt and pepper. Shape into 30 1-inch balls.
2. In large saucepan, brown meatballs on all sides. Drain excess fat.
3. Add remaining ingredients except macaroni and parsley; cover and simmer 20 minutes.
4. Add macaroni; simmer 10 minutes or until tender.
5. Stir in parsley.