Recipe - Beans Bows Meatball Tomato Soup

MEATBALL
1 tablespoon Finely chopped onion;
sauted a bit
1 Egg; beaten
One half cup Soft bread crumbs; (2/3
slice)
2 tablespoon Grated parmesan cheese
1 tablespoon Parsley; chopped
One fourth teaspoon Garlic powder
Pepper; to taste
One half pound Lean ground beef

SOUP
15 ounce Canned tomatoes with basil;
'pasta ready'
One half cup Beef broth
8 ounce Canned garbanzo beans;
rinsed and drained
2 cup Water
1 teaspoon Italian seasonings; rubbed
One half cup Uncooked bow tie pasta
2 cup Spinach leaves; torn
1 cup 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.
Posted to MCRecipe Digest V1 #164

Date: Mon, 22 Jul 1996 11:39:42 0700 (PDT)

From: PatH phannema@wizard.ucr.edu
Suggested Wine: marlot Serving Ideas
: italian bread

NOTES : This soup has a lot of eyeappeal. Beefy tomato soup with
garbanzos, pasta, mushrooms, meatballs and spinach. Mar 1996, used
leftover meatloaf instead of meatballs. See 'Herbed Meat Loaf
with SunDried...' Reheated well in micro. Approx 8oz bowls: 300
cal (26% from fat)