Italian Zucchini Soup

Dice onion, and toss into your large pot with a little olive oil and cook on medium-low until onions are translucent – not browned.

Meanwhile, peel and dice your zucchini. When the onions are ready, throw in the zucchini and enough water to cover them, and let cook until very soft; you may need to put the lid on.

While they are cooking, make the meatballs. In a large bowl, mix up the ground meat, breadcrumbs, Parmesan, eggs, diced garlic, basil (chopped) and a little oregano (chopped as well).

Mix very well, and form into little (1″) balls. Set aside.

By now, the zucchini should be ready. Use a potato masher, or bottom of a glass to smoosh the zucchini to oblivion. Yep. Smoosh!

When you’ve gotten all the zucchini bits under submission, add the can of tomatoes, and a few inches or so of water. When the water starts to boil again, add in the meatballs. Make sure you have PLENTY of water, because you’ll need it later. Then, you just let it simmer for a while. It should boil a good 15 minutes before you add in the broken up spaghetti, angel hair or tiny pasta.

Serve with Parmesan on top, and fresh baked bread, or garlic bread.