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Bean: Beans, Bows & Meatball Tomato soup

Source of Recipe

BH&G Cooking for Today, Soups and Stews


List of Ingredients

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


Recipe

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.

Serves 4