fallgate

MEATBALL SOUP

This is a great soup for a chilly Fall evening. Make enough for a few meals. And, it's as delicious as it is nutritious.

pumpkinleafline

1 egg, beaten
l/2 cup bread crumbs
2 tablespoons Parmesan cheese
1 tablespoon parsley
1 tablespoon finely chopped onion
l/4 teaspoon garlic salt
l/8 teaspoon pepper
8 ounces ground beef

leafline

In a medium mixing bowl, combine all the above ingredients. Shape into 36 small balls. Cook meatballs in a large skillet over medium heat, about 8 minutes. Drain.

pumpkin leaf line

1 15-ounce can garbanzo beans, drained
1 14-ounce can beef broth
1 14 ounce can stewed tomatoes
1-l/2 cups water
1 cup sliced fresh mushrooms
1 teaspoon Italian seasonings
l/4 cup pasta, uncooked
3 cups fresh spinach, chopped

leafline

In a large saucepan, stir together beans, broth, tomatoes, water, mushrooms, and Italian seasonings. Bring to a boil. Add pasta. Bring to boil again, then cover and simmer for 12 minutes. Stir in spinach and meatballs. Cook for 2 more minutes.

pumpkinstalk

pumpkin pumpkin pumpkin
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