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Title: Beans, Bows & Meatball Tomato Soup
Categories: Soup Meat
Yield: 4 Servings
| MEATBALL | ||
| 1 | tb | Finely chopped onion -- |
| Sauted a bit | ||
| 1 | Egg -- beaten | |
| 1/2 | c | Soft bread crumbs -- (2/3 |
| Slice) | ||
| 2 | tb | Grated parmesan cheese |
| 1 | tb | Parsley -- chopped |
| 1/4 | ts | Garlic powder |
| Pepper -- to taste | ||
| 1/2 | lb | Lean ground beef |
| SOUP | ||
| 15 | oz | Canned tomatoes with basil |
| 'pasta ready' | ||
| 1/2 | c | Beef broth |
| 8 | oz | Canned garbanzo beans -- |
| Rinsed and drained | ||
| 2 | c | Water |
| 1 | ts | Italian seasonings -- |
| Rubbed | ||
| 1/2 | c | Uncooked bow tie pasta |
| 2 | c | Spinach leaves -- torn |
| 1 | c | Sliced mushrooms |
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.
Recipe By : BH&G Cooking for Today, Soups and Stews
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