Beans~ bows~ meatball~ tomato soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| MEATBALL | ||
| 1 | tablespoon | Finely chopped onion -- |
| Sauted a bit | ||
| 1 | Egg -- beaten | |
| ½ | cup | Soft bread crumbs -- (2/3 |
| Slice) | ||
| 2 | tablespoons | Grated parmesan cheese |
| 1 | tablespoon | Parsley -- chopped |
| ¼ | teaspoon | Garlic powder |
| Pepper -- to taste | ||
| ½ | pounds | Lean ground beef |
| SOUP | ||
| 15 | ounces | Canned tomatoes with basil |
| 'pasta ready' | ||
| ½ | cup | Beef broth |
| 8 | ounces | Canned garbanzo beans -- |
| Rinsed and drained | ||
| 2 | cups | Water |
| 1 | teaspoon | Italian seasonings -- |
| Rubbed | ||
| ½ | cup | Uncooked bow tie pasta |
| 2 | cups | Spinach leaves -- torn |
| 1 | cup | Sliced mushrooms |
Directions
Make 24 - 36 meatballs. Brown about 8 minutes. Drain. In a large stock pan, stir together undrained tomatoes, broth, beans, water, and all seasonings. Bring just to a boil. Add bows. Reduce heat to gently but continally cook the pasta (8 minutes). Add spinach, mushrooms and meatballs. Serve now: simmer to heat through (20 minutes). Serve later: Turn heat off. Cover and let stand no more than 30 minutes.
Reheat gently (10 minutes on low) and serve.
Recipe By : BH&G Cooking for Today, Soups and Stews
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