#1:

1 beaten egg
1/4 c. milk
1 c. soft bread crumbs
3/4 tsp. salt
2 tbsp. chopped onion
1 lb. ground meat

#2:

1 (15 oz.) can Great Northern beans
1 tbsp. instant beef granules
1 tsp. dried basil, crushed
1 tbsp. minced dried onions
1 lg. bay leaf
1/2 pkg. (7 oz.) spaghetti, broken 2"
1 (16 oz.) can mixed vegetables, drained
1 (16 oz.) can tomatoes, cut up

#1: In bowl combine egg and milk. Stir in bread crumbs, onion and salt. Add ground beef; mix well. Shape into 1 inch meatballs. Place in shallow baking pan. Bake in 375 degree oven for 25-30 minutes. Remove from pan and cool. Arrange cooled meatballs in a single layer on a baking sheet so that the edges do not touch. Freeze until meatballs are firm. Wrap in moisture-vapor-proof wrap. Seal, label and freeze until ready to cook.

#2: In a 4 quart Dutch oven combine frozen meatballs, 4 cups water, undrained beans, bouillon granules, onion, basil and bay leaf. Bring to boiling. Add spaghetti. Simmer, covered, 20 minutes or until meatballs are heated through. Stir in drained mixed vegetables and undrained tomatoes. Heat through. Serve with grated Parmesan cheese. Makes 8 servings.