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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A hearty rib-stickin' cold day soup. This will taste better the second day, but it will probably be all eaten up by then. Ingredients:
1/2 cup soft breadcrumbs |
1 egg |
2 tablespoons grated parmesan cheese |
1 tablespoon chopped parsley |
2 tablespoons minced onions |
1 dash salt and pepper |
1/2 lb ground beef (or half beef half pork) |
15 ounces garbanzo beans, rinsed |
14 ounces beef broth |
14 ounces italian stewed tomatoes |
1 1/2 cups water |
1 cup sliced mushrooms |
1 teaspoon italian seasoning |
1/4 cup ditalini or 1/4 cup bow tie pasta |
5 ounces frozen chopped spinach, thawed and well drained |
Directions:
1. Combine egg, bread crumbs, cheese, parsley, onion, salt pepper. Add ground beef; mix well and shape into about 36 meatballs.
2. Cook meatballs in a skillet about 8 minutes, until no longer pink; brown evenly.
3. drain fat, set meatballs aside.
4. In a large pot stir together beans, broth, undrained tomatoes, water, mushrooms, Italian seasoning. Bring to a boil, add pasta. return to boiling, then reduce heat and simmer, covered for 10 minutes (until pasta is tender).
5. Stir in spinach and meatballs.
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