Pasta Figoli Soup
submitted by Edith
Ingredients
1 lb. ground beef seasoned with salt, pepper, bread
crumbs and parsley.
Make into tiny meat balls, brown and drain.
(To save time, I have just
browned the meat until it was crumbly)
1 onion chopped
1 cup celery chopped
1 cup shredded carrot
1 can kidney beans with juice
1 can navy beans with juice
3 cans Italian Style Stewed Tomatoes
4 beef boullion cubes or boullion packets
2 cups water
Directions
Brown meat balls or meat.
Sauté onion, celery and carrots until tender.
After doing all this, combine all the ingredients
and simmer for a couple
of hours. Add minced garlic, chili powder, italian
seasoning, salt and
pepper to your own taste. When nearly ready to serve,
add 1 cup of salad
macaroni and cook until done.
The salad macaroni is difficult to find so you can
substitute regular
macaroni.
This soup freezes well. I have frozen the leftovers
many times.
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