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Beans, Bows, Meatball, Tomato Soup

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Submitted by cruisinbeck

Homemade meatball soup with bow-tie pasta, chickpeas, spinach, and mushrooms in a basil tomato broth. Italian comfort in a bowl that feeds the whole family.

YIELD

6 servings

PREP

20 min

COOK

50 min

READY

100 min

This is the kind of soup that makes you want to eat it standing at the stove before it even makes it to the table.

Handmade beef meatballs with Parmesan and parsley get browned until golden, then dropped into a simmering pot of basil tomatoes, chickpeas, beef broth, and Italian seasoning.

Bow-tie pasta cooks right in the soup, soaking up all that tomatoey, meaty goodness.

Torn spinach and sliced mushrooms go in at the very end so they stay bright and tender.

It feeds six to eight, reheats like a dream, and tastes even better the next day.

Kitchen Tips

  • Brown the meatballs in a separate pan first, then drain the fat. This keeps the soup broth clean and adds a caramelized crust to the meatballs.
  • Cook the pasta directly in the soup for exactly 8 minutes. It absorbs the broth and carries more flavor than pasta cooked separately in plain water.
  • Add the spinach and mushrooms last so the spinach just wilts and the mushrooms keep their texture.
  • If making ahead, let the soup cool with the heat off and the lid on for up to 30 minutes. Reheat gently on low so the pasta doesn’t get mushy.

Variations

  • Use turkey or pork in place of beef for the meatballs.
  • Swap bow-ties for ditalini or small shells for a more traditional Italian wedding soup feel.
  • Finish each bowl with a drizzle of olive oil and extra grated Parmesan.

Ingredients

Meatball
1 15
TABLESPOON ML ONIONS
finely chopped, sauted a bit
1 1
LARGE EACH EGG
beaten
½ 118
CUP ML BREAD CRUMBS
soft
2 30
TABLESPOONS ML PARMESAN CHEESE
grated
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
¼ 1.3
TEASPOON ML GARLIC POWDER
1
X BLACK PEPPER
to taste *
½ 226.8
Soup
15 433.5
OUNCES ML/G TOMATOES, CANNED
with basil
½ 118
CUP ML BEEF STOCK
8 231.2
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
canned, rinsed and drained
2 473
CUPS ML WATER
1 5
TEASPOON ML ITALIAN SEASONING
rubbed *
½ 118
CUP ML BOW-TIE PASTA (FARFALLE)
uncooked *
2 473
CUPS ML SPINACH
torn
1 237
CUP ML MUSHROOMS
sliced

Directions

Make 24 to 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 441g (15.6 oz)
Amount per Serving
Calories 297 29% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 613mg 26%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 20%
Sugars g
Protein 48g
Vitamin A 34% Vitamin C 31%
Calcium 14% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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