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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I found this in the newest Better Homes and Gardens. Delicious, hearty soup. Ingredients:
1 beaten egg white |
1/2 cup breadcrumbs |
1/4 cup chopped onion |
1/8 teaspoon garlic powder |
1/8 teaspoon black pepper |
8 ounces ground beef |
2 (14 1/2 ounce) cans beef broth |
1 (14 1/2 ounce) can diced tomatoes seasoned with basil garlic & oregano, undrained |
1 (15 ounce) can garbanzo beans |
1 cup sliced mushrooms |
1/2 cup water |
1/2 cup small bow tie pasta |
3 cups fresh spinach (2 cups if frozen) |
Directions:
1. Combine egg white, crumbs, onion, garlic powder, pepper and ground beef. Shape into 36 small (3/4 inch) meatballs.
2. Cook meatballs in large skillet (about 8 minutes). They should be cooked through and no longer pink in center.
3. In large saucepan combine beef broth, undrained tomatoes, garbanzo beans, mushrooms and water. Bring to boil.
4. Add pasta. Return to boil.
5. Reduce heat and simmer, covered 10-12 minutes. Pasta should be tender.
6. Gently stir in meatballs and spinach 1-2 minutes. Spinach should be just wilting slightly.
7. Serve with crusty garlic bread (or any bread of your choice) and enjoy!
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