Meatball Minestrone
Mini Meatballs (below)
1 can (28 oz.) whole tomatoes, undrained
1 can (13 oz.) kidney beans, undrained
1 can (12 oz.) vacuum-packed whole kernel
                    corn, undrained
2 cups water
1/2 cup dry red wine or water
1 Tbsp. Italian seasoning
1 tsp. salt
1/2 tsp. pepper
2 stalks celery, sliced (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
1 cup elbow spaghetti or broken spaghetti
2 zucchini, sliced (about 2 cups)
 
Prepare Mini Meatballs. Mix tomatoes, beans, corn, water, wine, Italian seasoning, salt, pepper, celery and onion in 4-quart Dutch oven' break up tomatoes with fork. Heat to boiling; add frozen Mini Meatballs. Cover and refrigerate no longer than 24 hours.
Heat meatball mixture to boiling. Add spaghetti and zucchini. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until meatballs are hot and spaghetti and zucchini are tender, about 12 minutes. Serve with grated Parmesan cheese if desired.
 
Mini Meatballs
1 pound ground beef
1 egg
1 small onion, chopped (about 1/4 cup)
1/4 cup dry bread crumbs
1/4 cup milk
1 clove garlic, crushed
2 Tbsp. snipped parsley
1 tsp. fennel seed
1/2 tsp. dried basil leaves
1/2 tsp. salt
1/8 tsp. pepper
 
Mix all ingredients. Shape mixture into about thirty-six 1-inch balls. (For ease in shaping meatballs, occasionally wet hands with cold water.) Place meatballs in lightly greased jelly roll pan, 151/2x10 1/2x1 inch, or 2 rectangular pans, 13x9x2 inches. Bake uncovered in 400 deg oven until brown, 15 to 20 minutes; cool slightly. Place meatballs on ungreased cookie sheet. Freeze uncovered until firm, about 3 hours. Place in freezer containers; label and freeze no longer than 3 months.