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Meatball Minestrone

1# ground sirloin
1 egg
1/4 c bread crumbs
2T red wine (Zin)
2T chopped parsley
1/2 t salt
1/4 t pepper
1 t dried oregano
1 t dried basil
2 t red pepper flakes

1 T olive oil
1 onion, chopped
4 c beef broth
4 c water
1 c red wine (Zin)
1 can (14.5 oz) diced tomatoes, undrained
1 can (~1#) kindey beans, undrained
2 medium carrots, diced
2 zucchini, diced
1 t dried oregano
1 t dried basil
1 t dried thyme
1 large bay leaf
1 c small pasta shells
1.5 c sliced cabbage

For meatballs:
Combine meat, egg, bread crumbs, wine, herbs and spices.
Shape into 1/2″ balls

For soup:
Hear oil in large pot
Sweat onions, 5 mins
Add broth, water, wine, and tomatoes; Bring to simmer.
Add meatballs and cook at simmer, uncovered, 5 mins

Add beans, carrots, zucchini, and herbs; Cover and simmer 15 mins
Stip in pasta shells and cabbage; Cover and simmer 10 mins (until pasta is al dente)

Season with salt, pepper, and/or parmesan cheese.