1 14 ½ ounce can diced tomatoes with Italian herbs, un-drained
1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
1 cup sliced fresh mushroom
½ cup water
½ cup dried small bow tie pasta
3 cups torn fresh spinach
Instructions
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.
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.
Meanwhile, in a large saucepan stir together broth, un-drained tomatoes, garbanzo beans, mushrooms, and water. Bring to a Boil. Add pasta. Return to a boil. 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.
Originally Submitted
7/12/2010
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