Meatball Soup

By learen

Ingredients

• 1 beaten egg white
• 1/2 c soft bread crumbs
• 1/4 c finely chopped onion
• 1/8 t garlic powder
• 1/8 t black pepper
• 8 oz lean ground beef
• nonstick cooking spray
• 2 14oz cans reduced sodium beef broth
• 1 14 1/2oz can diced tomatoes with Italian herbs, undrained
• 1 15oz can garbanzo beans rinsed and drained
• 1 c sliced fresh mushrooms
• 1/2 c water
• 1/2 c dried small bow tie pasta
• 3 c torn fresh spinach

Preparation

Step 1

In a med bowl combine egg white, bread crumbs, onion, garlic powder, and pepper. Add ground beef; mix well. Shape meat mixture into thirty six 3/4 inch meatballs.

Lightly coat a large skillet with cooking spray. Cook meatballs over med heat about 8 min or until no pink remains, turning occasionally to brown evenly. Set aside.

Meanwhile, in a large saucepan stir together broth, undrained tomatoes, garbanzo beans, mushrooms, and water. Bring to boiling;add pasta. Return to boiling; reduce heat. Simmer covered for 10-12 min or until pasta is tender. Stir in meatballs and spinach. Cook for 1-2 min more or just until spinach wilts.