Meatball Soup

Photo by Lisa M.
Adapted from food.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from food.com

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

Directions

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

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