| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats, Grains |
Italian |
Soup, 4star |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Finely chopped onion; sauted a bit |
| 1 |
|
Egg; beaten |
| 1/2 |
c |
Soft bread crumbs; (2/3 slice) |
| 2 |
tb |
Grated parmesan cheese |
| 1 |
tb |
Parsley; chopped |
| 1/4 |
ts |
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 |
ts |
Italian seasonings; rubbed |
| 1/2 |
c |
Uncooked bow tie pasta |
| 2 |
c |
Spinach leaves; torn |
| 1 |
c |
Sliced mushrooms |
INSTRUCTIONS
MEATBALL
SOUP
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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