Meatball Soup
Source: Better Homes & Gardens cookbook
Makes 4 main-dish servings.
Ingredients
(Replace first 6 ingredients with pre-made meatballs if desired)
1 beaten egg
1/2 cup soft bread crumbs (2/3 slice)
1 tablespoon finely chopped onion
1/8 teaspoon garlic powder
1/8 teaspoon pepper
8 ounces ground beef
1 15-ounce can garbanzo beans, rinsed and drained
2 14-ounce can beef broth (3 1/2 cups)
1 14-1/2-ounce can Italian-style stewed tomatoes
1/2 cups water
1 cup sliced fresh mushrooms
1/2 cup tiny bow-tie pasta or ditalini
3 cups torn spinach or 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
1. In a medium mixing bowl combine egg, bread crumbs, onion, garlic powder, and pepper. Add ground beef; mix well. Shape meat mixture into 36 balls.
2. In a large skillet cook meatballs over medium heat about 8 minutes or until done (160 degrees F), turning occasionally to brown evenly. Drain fat from pan. Set meatballs aside.
3. In a large saucepan stir together garbanzo beans, beef broth, undrained tomatoes, water, and mushrooms. Bring to boiling. Add pasta. Return to boiling. Reduce heat and simmer, covered, for 10 to 12 minutes or until pasta is tender. Stir in spinach and meatballs. Cook for 1 to 2 minutes more or just until spinach is wilted.
(Submitted by: Webmaster)
