Yield: 4 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Finely chopped onion; sauted a bit |
1 \N | Egg; beaten |
½ cup | Soft bread crumbs; (2/3 slice) |
2 tablespoons | Grated parmesan cheese |
1 tablespoon | Parsley; chopped |
¼ teaspoon | Garlic powder |
\N \N | Pepper; to taste |
½ pounds | Lean ground beef |
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 |
MEATBALL
SOUP
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.
Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 1996 11:39:42 -0700 (PDT) From: PatH <phannema@...>
Suggested Wine: marlot Serving Ideas : italian bread
NOTES : This soup has a lot of eye-appeal. Beefy tomato soup with garbanzos, pasta, mushrooms, meatballs and spinach. Mar 1996, used leftover meatloaf instead of meatballs. See 'Herbed Meat Loaf with Sun-Dried...' Reheated well in micro. Approx 8-oz bowls: 300 cal (26% from fat)