|1 egg white; beaten|
|1/2 cupsoft bread crumbs|
|1/4 cupfinely chopped onion|
|1/8 teaspoongarlic powder|
|1/8 teaspoonblack pepper|
|8 ounceslean ground beef|
|1 Nonstick cooking spray|
|28 ouncesreduced-sodium beef broth; (3½ cups)|
|2 14.5-oz cansdiced tomatoes with Italian herb; undrained|
|1 15-oz cangarbanzo beans (chickpeas); rinsed and drained|
|1 cupsliced fresh mushrooms|
|1/2 cupdried small bow tie pasta|
|3 cupstorn fresh spinach; or ½ of a 10-ounce package frozen|
Meatball Soup Preparation
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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