Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MEATBALL
1 tb Finely chopped onion --
Sauted a bit
1 Egg -- beaten
1/2 c Soft bread crumbs -- (2/3
Slice)
2 tb Grated parmesan cheese
1 tb Parsley -- chopped
1/4 ts Garlic powder
Pepper -- to taste
1/2 lb Lean ground beef
SOUP
15 oz Canned tomatoes with basil
'pasta ready'
1/2 c Beef broth
8 oz Canned garbanzo beans --
Rinsed and drained
2 c Water
1 t Italian seasonings --
Rubbed
1/2 c Uncooked bow tie pasta
2 c Spinach leaves -- torn
1 c Sliced mushrooms
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
