Beans, bows, meatball, tomato soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Finely chopped onion; sauted a bit |
| 1 | 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 |
| 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 |
Directions
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)