Meatball Soup

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 1 beaten egg
• 1/2 cup soft breadcrumbs
• 1/4 cup onion, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• 8 ounces lean ground beef
• nonstick cooking spray
• 3 1/2 cups water
• 1 (15 ounce) can garbanzo beans, rinsed well and drained (rinsing the beans removes excess sodium)
• 1 (14 1/2 ounce) can italian-style stewed tomatoes
• 1 cup fresh mushrooms, sliced
• 1 teaspoon beef bouillon granules
• 1 teaspoon dried italian spices, crushed
• 1/4 cup tiny bow tie pasta
• 3 cups fresh spinach leaves, torn

Recipe

• 1 in a medium bowl, combine egg , bread crumbs, onion, parsley, garlic powder and pepper. crumble ground beef and add to mixture; mix well. shape meat mixture into tiny meatballs, 1/2 to 3/4 inch in diameter.
• 2 coat a large skillet with nonstick cooking spray. cook meatballs over medium heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. cover and keep warm over low heat.
• 3 in a large saucepan, stir together water, beans, undrained tomatoes, mushrooms, bouillon granules and italian seasonings. bring to boiling.
• 4 add pasta. return to boiling; reduce heat. cover and simmer for 10 to 12 minutes or until pasta is tender.
• 5 stir in spinach and meatballs. cook for 1 to 2 minutes more or just until spinach is wilted.
• 6 makes 5 main-dish servings.