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6-8 servings
suggest servings
| Meatball | |||
| 1 | tablespoon | onion | finely chopped, sauted a bit |
| 1 | each | egg | beaten |
| 1/2 | cup | bread crumbs | soft |
| 2 | tablespoons | parmesan, parmigiano-reggiano cheese, grated | grated |
| 1 | tablespoon | parsley leaves | chopped |
| 1/4 | teaspoon | garlic powder | |
| 1 | x | black pepper | to taste |
| 1/2 | pound | ground beef, lean | |
| Soup | |||
| 15 | ounces | tomatoes, canned | with basil |
| 1/2 | cup | beef broth | |
| 8 | ounces | chickpeas (garbanzo beans) | canned, rinsed and drained |
| 2 | cups | water | |
| 1 | teaspoon | italian seasoning | rubbed |
| 1/2 | cup | pasta, bow-tie | uncooked |
| 2 | cups | spinach leaves | torn |
| 1 | cup | mushrooms | sliced |
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.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 3.0g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 613mg | 26% |
| Total Carbohydrate 30.0g | 10% |
| Dietary Fiber 5.0g | 20% |
| Sugars 4.0g | |
| Protein 24.0g | 48% |
| Vitamin A | 34% | Vitamin C | 31% | |
| Calcium | 14% | Iron | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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