Meat Ball Soup: Amy Hughes

Meatball Soup:

Meatballs: (Or substitute for pre-made meatballs, these ones are fantastic though.)
1 pound ground beef
3/4 cup bread crumbs (crushed crackers)
1 egg, beaten
1 tsp salt
2 garlic cloves, minced
2 tbl butter

Soup:
3 (10 3/4 oz) cans beef broth
2 cups water
1 (28 oz) can crushed tomatoes
3 stalks celery, chopped
*3 carrots, thinly sliced
*1 lb chopped frozen spinach
*1 tsp oregano
1 tsp basil
1 cup rotini pasta
(*Use any or all of these, I usually just use the carrots and spinach or add onions; just use what ever you have on hand.)

Combine beef, bread crumbs, egg, salt and garlic. Form into small balls and brown in butter for 15 minutes. Meanwhile, mix together beef broth, water and crushed tomatoes in a large saucepan and bring to a boil. Add celery, carrots, oregano and basil, Cover and simmer. Add pasta and meatballs 15 minutes before serving. Garnish with fresh grated Parmesan cheese.