Marilyn Martin's Recipe

Meatball Soup

Category: Recipes

Meatball Soup

1 beaten egg
1/2 cup soft breadcrumbs
2 teaspoons parmesan cheese or romano cheese
1 teaspoon snipped parsley
1 teaspoon onions, finely chopped
1/4 teaspoon garlic salt
1/8 teaspoon ground pepper
1/2 lb ground beef
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (14 ounce) can beef broth
1 (14 ounce) can Italian-style tomatoes, undrained
1 1/2 cups water
1 cup sliced fresh mushrooms
1 teaspoon crushed Italian spices
1/4 cup tiny bow tie pasta
3 cups fresh spinach, torn

Combine egg, bread crumbs, cheese, parsley, onion, garlic salt and pepper in a med bowl.
Add ground beef and mix well.
Form about 36 meat balls.
Cook meatballs in a large skillet over med heat until no longer pink, turning occassionly to brown evenly.
Drain fat from skillet or remove meat from skillet and set aside.
Combine beans, beef broth, tomatoes, water, mushrooms and italian seasonings in a large sauce pan.
Bring to boil.
Add pasta bows.
Return to boil.
Cover and reduce heat to simmer for 10 to 12 minutes or until pasta is tender.
Stir in spinach and meatballs.
Cook for 1 or 2 minutes more or just intil spinach is wilted.