Minestrone Mix-Up

• 1 pound fresh spinach, washed, trimmed and finely chopped
• 1/2 cup seasoned bread crumbs
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 pounds ground beef
• 1 to 2 tablespoons canola oil
• 1 large onion, chopped
• 1 can (16 ounces) diced tomatoes, undrained
• 1-1/2 cups chopped celery
• 1 cup sliced carrots
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 8 cups water
• 1 cup uncooked elbow macaroni
• Tomato juice, optional

1. In a bowl, combine the spinach, bread crumbs, egg, salt and pepper; add beef and mix well. Shape into 1-in. balls.
2. Heat oil in Dutch oven or large soup kettle; brown meatballs on all sides. Remove and keep warm. Add onion; cook and stir until tender. Stir in the tomatoes, celery, carrots, beans, spices and water. Bring to a boil; reduce heat and simmer 20 minutes.
3. Stir in macaroni and meatballs; cook 15 minutes longer or until the meatballs are cooked and the macaroni is tender. If soup is too thick, thin with tomato juice if desired.

fresh spinach, bread crumbs, egg, salt, pepper, ground beef, canola oil, onion, tomatoes, celery, carrots, kidney beans, oregano, basil, water, elbow macaroni, tomato juice

Taken from www.tasteofhome.com/recipes/minestrone-mix-up/ (may not work)