2 lbs Italian Sausage 6.00
1 yellow onion-diced .25
1 Lg Zucchini-peeled and diced .25
3 carrots-peeled and shredded .50
1 clove garlic-minced .05
2 quarts beef broth .40
2 cans Italian diced tomatoes 2.40
1 1/3 C ditalini .75
2 C baby spinach leaves 1.50
Pepper to taste
Roll sausage into small meatballs, about 1 1/2 inches each. Brown in a large sauce pan over medium heat. Once browned, remove and drain grease.
Saute onion, zucchini, garlic and carrot in same large saucepan in a tsp of oil for about 4 min. Add meatballs, broth and undrained diced tomatoes to the pan and let it come to a boil. Continue to boil about 5 min or until meatballs are cooked through. (I pull out a sample and cut it in half to be sure). Add pepper to taste.
Lastly add in spinach to wilt and divide soup into 4 C freezer safe containers. Put 1/3 C of dry ditalini pasta into zipper sandwich bags to accompany the soup.
Thaw soup in fridge overnight. Reheat soup in a small saucepan on med heat. In another small saucepan boil 3C water and cook ditalini pasta for 10 min. Drain and add to soup. Serve hot in bowls. May sprinkle with Parmesan cheese to finish. Pasta may be omitted for convenience.
I was able to make four 4C meals from this one recipe. At an approximate cost of $3.03 per 4 C of soup. (not including the cost of containers)
I hope you enjoy! --Christie aka Keeza