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| | Meatball Soup 1 well beaten egg
1/2 cup of soft bread crumbs
2 tablespoons of grated Parmesan cheese
1 tablespoon of snipped parsley
1 tablespoon of finely chopped onion
1/4 teaspoon of garlic salt
1/8 teaspoon of pepper
8 ounces of lean ground beef
One 15 ounce can of garbanzo beans, rinsed and drained
One 14 1/2 ounce can of beef broth
One 14 1/2 ounce can of Italian style stewed tomatoes
1 1/2 cups of water
1 cup of sliced fresh mushroom
1 teaspoon of dried Italian seasoning, crushed
1/4 cup of packaged dried tiny bow tie pasta
3 cups of torn spinach |
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In a medium mixing bowl combine the egg, bread crumbs, Parmesan, parsley, onion, garlic salt, and pepper. Add the ground beef and mix well. Shape into 36 balls. In a large skillet cook the meatballs over medium heat about 8 minutes or until it is no longer pink, turning occasionally to brown evenly. Drain the fat and set aside. In a large saucepan stir together the garbanzo beans, beef broth, undrained tomatoes, water, mushrooms, and Italian seasoning. Bring to boiling. Add the pasta. Return to boiling and reduce the heat. Cover and simmer for 10 to 12 minutes or until the pasta is tender. Stir in spinach and meatballs. Cook for 1 to 2 minutes more or just until the spinach is wilted. Serves 4 |
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