Beans, Bows, Meatball, Tomato Soup

100 minutes Prep: 20 minutes Cook: 50 minutes

297 calories per serving view nutrition facts

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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.

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Serving Size 441g

Amount per Serving

Calories 297 29% of calories from fat