Ingredients Jump to Instructions ↓

  1. 1 tablespoon Finely chopped onion; sauted a bit

  2. 1 Egg; beaten

  3. cup Soft bread crumbs; (2/3 slice)

  4. 2 tablespoons Grated parmesan cheese

  5. 1 tablespoon Parsley; chopped

  6. teaspoon Garlic powder

  7. Pepper; to taste

  8. pounds Lean ground beef

  9. 15 ounces Canned tomatoes with basil; 'pasta ready'

  10. cup Beef broth

  11. 8 ounces Canned garbanzo beans; rinsed and drained

  12. 2 cups Water

  13. 1 teaspoon Italian seasonings; rubbed

  14. cup Uncooked bow tie pasta

  15. 2 cups Spinach leaves; torn

  16. 1 cup Sliced mushrooms

Instructions Jump to Ingredients ↑

  1. 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.

  2. Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 1996 11:39:42 -0700 (PDT) From: PatH

  3. 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)


Send feedback