Meatball Soup

By Tstone76

A yummy change from beef stew on a cold winter's night. Serve with warm bread or bread sticks.

Ingredients

• 1 beaten egg
• 1/2 cup soft breadcrumbs
• 2 teaspoons parmesan cheese or 2 teaspoons romano cheese
• 1 teaspoon snipped parsley
• 1 teaspoon onion, finely chopped
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground pepper
• 1/2 lb ground beef
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (14 ounce) can beef broth
• 1 (14 ounce) can Italian-style tomatoes, undrained
• 1 1/2 cups water
• 1 cup sliced fresh mushrooms
• 1 teaspoon crushed Italian spices
• 1/4 cup tiny bow tie pasta
• 3 cups fresh spinach, torn

Preparation

Step 1

1 Combine egg, bread crumbs, cheese, parsley, onion, garlic salt and pepper in a medium bowl. 2 Add ground beef and mix well. 3 Form about 36 meat balls. 4 Cook meatballs in a large skillet over med heat until no longer pink, turning occasionally to brown evenly. 5 Drain fat from skillet or remove meat from skillet and set aside. 6 Combine beans, beef broth, tomatoes, water, mushrooms and Italian seasonings in a large sauce pan. 7 Bring to boil. 8 Add pasta bows and then return to boil. 9 Cover and reduce heat to simmer for 10 to 12 minutes or until pasta is tender. 10 Stir in spinach and meatballs. 11 Cook for 1 or 2 minutes more or just until spinach is wilted.