Servings
4 s
Ingredients
2013
- 1 tablespoon Finely chopped onion; sauted a bit
- 1 Egg; beaten
- 1/2 cup Soft bread crumbs; (2/3 slice)
- 2 tablespoons Grated parmesan cheese
- 1 tablespoon
- 1/4 teaspoon Garlic powder
- 1/2 pound Lean ground beef
1377
- 15 ounce Canned tomatoes with basil; 'pasta ready'
- 1/2 cup Beef broth
- 8 ounce Canned garbanzo beans; rinsed and drained
- 2 cups Water
- 1 teaspoon Italian seasonings; rubbed
- 1/2 cup Uncooked bow tie pasta
- 2 cups Spinach leaves; torn
- 1 cup Sliced mushrooms
Directions
- 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
- ucr.edu> 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)