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Beans, Bows, Meatball, Tomato SoupRecipe : Beans, Bows, Meatball, Tomato Soup
Procedure :
MEATBALL 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 SOUP 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 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. Recipe By : BH&G Cooking for Today, Soups and Stews |
