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Beans, Bows & Tomato Soup

List of Ingredients




MEATBALLS:
1 T Finely chopped onion, sauteed a bit
1 Egg, beaten
1/2 C Soft bread crumbs (2-3 slices)
2 T Parmesan cheese
1 T Parsley, chopped
1/4 t Garlic powder
Pepper to taste
1/2 # Lean ground beef
SOUP:
15 oz Can tomatoes with basil 'pasta ready'
1/2 C Beef broth
8 oz Can Garbanzo beans, rinsed and drained
2 C Water
1 t Italian seasonings
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 pot, stir together undrained tomatoes, broth, beans, water, and
all seasonings. Bring just to a boil. Add bows. Reduce heat to gently
but continually cook the pasta (8 minutes). Add spinach, mushrooms and
meatballs.
To serve now: simmer to heat through (20 minutes).
To serve later: Turn heat off. Cover and let stand no more than 30 minutes.
Reheat gently (10 minutes on low) and serve.