Beans~ Bows~ Meatball~ Tomato Soupsoups 1 meatball 1 tablespoon finely chopped onion -- 1 sauted a bit 1 egg -- beaten 1/2 cup soft bread crumbs -- (2/3 1 slice) 2 tablespoon grated parmesan cheese 1 tablespoon parsley -- chopped 1/4 teaspoon garlic powder 1 pepper -- to taste 1/2 lb lean ground beef 1 soup 15 oz canned tomatoes with basil 1 'pasta ready' 1/2 cup beef broth 8 oz canned garbanzo beans -- 1 rinsed and drained 2 cup water 1 teaspoon italian seasonings -- 1 rubbed 1/2 cup uncooked bow tie pasta 2 cup spinach leaves -- torn 1 cup 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 |
