1 c. chopped celery
1 med. onion, finely chopped
1 clove garlic, minced
2 tbsp. olive oil
1 (16 oz.) can tomatoes
1 (6 oz.) can tomato paste
4 qt. water
1 tbsp. salt
1/2 tsp. basil
1 (16 oz.) baked beans
1 (16 oz. kidney beans
1 (16 oz.) chick peas (garbanzos)
1 (16 oz.) spinach
1 carrot, sliced thin
2 tsp. minced parsley

MEATBALLS:

1 1/2 lb. ground beef sirloin
3/4 c. fine fresh bread crumbs
1/2 c. grated fresh Parmesan cheese
2 tbsp. minced parsley
1 egg
1 sm. onion, minced
1 clove garlic, minced
2 tsp. salt
1/2 tsp. pepper

Saute celery, onion and garlic in olive oil in large kettle. Add tomatoes, tomato paste, water, and seasonings. Cook to boiling. Thoroughly mix ingredients for meatballs. Shape into 1-inch balls. Add to boiling soup. Lower heat and simmer 30 minutes. Add undrained canned vegetables, sliced carrot, and parsley. Cover and simmer 30 minutes longer. Add hot spaghetti to soup; serve. Soup may be frozen. Makes about 8 quarts.