| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats, Grains | Italian | 4star, Soup | 4 | Servings |
INGREDIENTS
| 1 | T | Finely chopped onion |
| sauted a bit | ||
| 1 | Egg, beaten | |
| 1/2 | c | Soft bread crumbs, 2/3 |
| slice | ||
| 2 | T | Grated parmesan cheese |
| 1 | T | Parsley, chopped |
| 1/4 | t | Garlic powder |
| Pepper, to taste | ||
| 1/2 | lb | Lean ground beef |
| 15 | oz | Canned tomatoes with basil |
| 'pasta ready' | ||
| 1/2 | c | Beef broth |
| 8 | oz | Canned garbanzo beans |
| rinsed and drained | ||
| 2 | c | Water |
| 1 | t | Italian seasonings, rubbed |
| 1/2 | c | Uncooked bow tie pasta |
| 2 | c | Spinach leaves, torn |
| 1 | c | Sliced mushrooms |
INSTRUCTIONS
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. Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 1996 11:39:42 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> Suggested Wine: marlot Serving Ideas : italian bread NOTES : This soup has a lot of eye-appeal. Beefy tomato soup with garbanzos, pasta, mushrooms, meatballs and spinach. Mar 1996, used leftover meatloaf instead of meatballs. See 'Herbed Meat Loaf with Sun-Dried...' Reheated well in micro. Approx 8-oz bowls: 300 cal (26% from fat)
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Nutrition (calculated from recipe ingredients)
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Calories: 340
Calories From Fat: 144
Total Fat: 15.8g
Cholesterol: 91.2mg
Sodium: 469.6mg
Potassium: 405.3mg
Carbohydrates: 28.7g
Fiber: 3.8g
Sugar: 1.5g
Protein: 20g