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 t 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