Meatball Soup

Ready in 46 minutes
5 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Meatball Soup"

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Prep: 35 minutes (includes meatballs)

Cook: 11 minutes

Makes: 5 servings (about 7 cups)


Ingredients

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1 egg white; beaten
1/2 cup soft bread crumbs
1/4 cup finely chopped onion
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
8 ounces lean ground beef
1 Nonstick cooking spray
28 ounces reduced-sodium beef broth; (3½ cups)
2 14.5-oz cans diced tomatoes with Italian herb; undrained
1 15-oz can garbanzo beans (chickpeas); rinsed and drained
1 cup sliced fresh mushrooms
1/2 cup water
1/2 cup dried small bow tie pasta
3 cups torn fresh spinach; or ½ of a 10-ounce package frozen

Original recipe makes 5

Servings  

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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Calories Per Serving: 387 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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