Meatball Soup
Cook meatballs in a large skillet over med. heat until no longer pink, turning occasionally to brown evenly.
Drain fat from skillet or remove meat from skillet and set aside.
Combine beans, beef broth, tomatoes, water, mushrooms and Italian seasonings in a large saucepan. Bring to boil. Add pasta bows and then return to boil. Cover and reduce heat to simmer for 10-12 minutes or until pasta is tender. Stir in spinach and meatballs. Cook for 1-2 minutes more or just until spinach is wilted. Serves 4.
1 beaten Egg
½ cup Soft Breadcrumbs
2 t. Parmesan Cheese or Romano Cheese
1 t. snipped Parsley
1 t. Onion, finely chopped
¼ t. Garlic Salt
1/8 t. Ground Pepper
½ lb. Ground Beef
1-15 oz. can Garbanzo Beans, drained and rinsed
1-14 oz. can Beef Broth
1-14 oz. can Italian-style Tomatoes, undrained
1½ cups Water
1 cup sliced fresh Mushrooms
1 t. crushed Italian Spices
¼ cup Tiny Bow Tie Pasta
3 cups Fresh Spinach, torn
½ cup Soft Breadcrumbs
2 t. Parmesan Cheese or Romano Cheese
1 t. snipped Parsley
1 t. Onion, finely chopped
¼ t. Garlic Salt
1/8 t. Ground Pepper
½ lb. Ground Beef
1-15 oz. can Garbanzo Beans, drained and rinsed
1-14 oz. can Beef Broth
1-14 oz. can Italian-style Tomatoes, undrained
1½ cups Water
1 cup sliced fresh Mushrooms
1 t. crushed Italian Spices
¼ cup Tiny Bow Tie Pasta
3 cups Fresh Spinach, torn
Combine egg, bread crumbs, cheese, parsley, onion, garlic salt and pepper in a medium bowl. Add ground beef and mix well. Form about 36 meatballs.
Cook meatballs in a large skillet over med. heat until no longer pink, turning occasionally to brown evenly.
Drain fat from skillet or remove meat from skillet and set aside.
Combine beans, beef broth, tomatoes, water, mushrooms and Italian seasonings in a large saucepan. Bring to boil. Add pasta bows and then return to boil. Cover and reduce heat to simmer for 10-12 minutes or until pasta is tender. Stir in spinach and meatballs. Cook for 1-2 minutes more or just until spinach is wilted. Serves 4.
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