1/4 tsp. instant minced onion
Water
1 lb. ground beef, lean
2 tsp. Worcestershire sauce
1/4 tsp. dried oregano
1/8 tsp. salt
1/8 tsp. black pepper
1 (16 oz.) can red kidney beans (drained and rinsed)
1 (14 1/2 oz.) can stewed tomatoes, crushed
1 med. onion, sliced
1 med. zucchini, sliced thin
1 green and/or red bell pepper, seeded and cut into 1 1/2 inch pieces
1 c. uncooked elbow macaroni

In large bowl stir minced onion and 1 tablespoon water; let stand for 1 minute. Add ground beef and next 4 ingredients; combine well. Shape beef mixture into small balls. Spray large skillet with no-stick cooking spray; place over high heat. Add meatballs; cook 1 minute per side; add 1 1/2 cup water and the remaining ingredients. Cover and simmer until vegetables and macaroni are tender about 15 to 20 minutes; stirring occasionally. Makes 6 servings.