24 (1") meatballs
1 (16 oz.) can tomatoes, cut up
1 (15 oz.) can dark red kidney beans, rinsed & drained
1 carrot, thinly sliced
4 tsp. instant beef bouillon granules
1/2 tsp. dried oregano, crushed
1/4 tsp. dried thyme, crushed
Several dashes bottle hot pepper sauce
1/2 c. elbow macaroni
4 c. water
Parmesan cheese

In a 3 quart saucepan, combine water, undrained tomatoes, beans, carrots, bouillon, oregano, thyme and hot pepper sauce. Bring to boiling. Add macaroni. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Add meatballs. Return to boiling, reduce heat. Simmer about 5 minutes more or until meatballs are heated through. Sprinkle with Parmesan cheese when in bowls.