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Ingredients

• 6 cups tomato juice
• 1.5-ounce package spaghetti-sauce mix, Italian style
• 1 small onion, [diced]
• 1 cup uncooked small-shell or elbow macaroni [Cooked according to package instructions]
• 3/4 cup diced green pepper
• 3/4 cup celery [diced]
• 4-ounce can mushroom, [diced]
• Meatballs, browned
• 1 tablespoon vegetable oil
• Grated Parmesan or Romano cheese

What to do:

1. In large, kettle, mix tomato juice and spaghetti-sauce mix; place over medium heat.
2. While juice is heating, brown meatballs in vegetable oil in heavy frying pan over medium heat.
3. Add to juice mixture. Using same frying pan, sauté vegetables until onion is transparent, about 15 minutes.
4. Add to juice mixture; simmer 30 minutes stirring occasionally
5. Add cooked macaroni; bring to simmer.
6. Serve in bowls with a teaspoon of grated cheese sprinkle on top.

Variation:

Replace macaroni with 15-ounce can ravioli or its equivalent of fresh or frozen ravioli or tortellini
cooked according to package instructions. A green salad with an Italian dressing, garlic toast or hard-crust Italian bread and a dessert will make a good meal for a hungry group.