1 lg. onion, chopped
1 lg. clove garlic
1 bay leaf
1 lb. ground beef
1 pkg. (16 oz.) frozen spinach, chopped
4 lg. carrots, sliced
1/2 pkg. Rosamarina (macaroni)
1 bouillon cube
1 (4 oz.) can mushroom pieces
2 tbsp. oil
Salt
1 tsp. rosemary
10 c. water
Parmesan, Romano, Provolone or cheddar cheese

Fry onion, garlic and bay leaf in oil. Add ground beef and brown. Remove bay leaf. Remove remaining materials to large soup kettle. Add 10 cups water, salt, spinach, carrots, mushrooms, Rosemary and bouillon cube. Cook until carrots are done. Add Rosamarina (macaroni) and cook until done. Serve with grated cheese. Makes a thick hearty soup. Great with warm muffins on a cold day.