beans~ bows~ meatball~ tomato soup

Categories
Soup
Meatloaf so
Yield
4 Servings
MeasureIngredient
  MEATBALL
1 tablespoon Finely chopped onion --
  Sauted a bit
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

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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