Prep: 35 minutes (includes meatballs)
Cook: 11 minutes
Makes: 5 servings (about 7 cups)
1. In a medium bowl combine egg white, bread crumbs, onion, garlic powder, and pepper. Add ground beef; mix well. Shape meat mixture into thirty-six ¾-inch meatballs.
2. Lightly coat a large skillet with cooking spray. Cook meatballs over medium heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. Set meatballs aside.
3. Meanwhile, in a large saucepan stir together broth, undrained tomatoes, garbanzo beans, mushrooms, and water. Bring to boiling; add pasta. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pasta is tender. Stir in meatballs and spinach. Cook for 1 to 2 minutes more or just until fresh spinach wilts or frozen spinach is heated through.
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Serving Size: 1 Serving (553g) | ||
Recipe Makes: 5 | ||
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Calories: 387 | ||
Calories from Fat: 107 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.8g | 16 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 4.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 48.2mg | 15 % | |
Sodium 1634.9mg | 56 % | |
Potassium 755.3mg | 20 % | |
Total Carbohydrate 50.5g | 15 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 45.6g | ||
Protein 20.8g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 387
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