1 lb. ground beef
Salt, pepper
2 tbsp. oil
3 c. water
3 beef bouillon cubes
1 (1 lb. 12 oz.) can tomatoes
1 (12 oz.) can beer
Thin spaghetti
1 c. sliced of EACH: carrots, celery, onion, turnips, potatoes
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 (10 oz.) pkg. frozen green beans

Combine ground beef, salt and pepper to taste. Shape into tiny meatballs. Heat oil in skillet, add meatballs and brown. Drain and set aside.

In a large saucepan, combine water, bouillon, tomatoes, beer, carrots, celery, onion, turnips, potatoes, garlic and chili powder; salt and pepper and simmer 30 minutes. Break enough thin spaghetti into 1 inch pieces to measure 1/2 cup. Add to soup along with browned meatballs and green beans. Simmer 20-30 minutes longer.