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 MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 1996 11:39:42 -0700 (PDT) From: PatH
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|Serving Size: 1 Serving (1049g)|
|Recipe Makes: 4|
|Calories from Fat: 83 (30%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 101.3mg||31 %|
|Sodium 1095.6mg||38 %|
|Potassium 612.3mg||16 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 22.3g|
|Protein 22.2g||32 %|
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Calories per serving: 276
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