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1 lb Ground beef
1 Egg, beaten
1/2 c Chopped onion
1/4 c Dry bread crumbs
1 ts Salt
1/4 ts Pepper
15 oz Tomato sauce
2 1/2 c Water
15 1/2 oz Kidney beans with liquid
1/2 ts Dried oregano
1/4 Dried thyme
1 c Sliced celery
1/4 c Uncooked elbow macaroni
1/4 c Chopped fresh parsley
In a mixing bowl, combine beef, egg, onion, bread crumbs, salt and
pepper. Shape into 30-1 inch balls. In a large saucepan, brown
meatballs on all sides. Drain excess fat. Add tomato sauce, water,
kidney beans, dried oregano, thyme and celery; cover and simmer 20
minutes. Add macaroni; simmer 10 minutes or until tender. Stir in
parsley. Makes about 2 quarts.
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