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.
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
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.
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
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.
