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|
|Calories from Fat: 107 (28%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 387
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