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Meatball Soup This is a great soup for a chilly Fall evening. It's as delicious as it is nutritious. |
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| 1 egg, beaten |
| 1/2 cup bread crumbs |
| 2 tablespoons Parmesan cheese |
| 1 tablespoon parsley |
| 1 tablespoon finely chopped onion |
| 1/4 teaspoon garlic salt |
| 1/8 teaspoon pepper |
| 8 ounces ground beef |
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| 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. |
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| 1 15-ounce can garbanzo beans, drained |
| 1 14-ounce can beef broth |
| 1 14 ounce can stewed tomatoes |
| 1-1/2 cups water |
| 1 cup sliced fresh mushrooms |
| 1 teaspoon Italian seasonings |
| 1/4 cup pasta, uncooked |
| 3 cups fresh spinach, chopped |
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| In a large saucepan, stir together beans, broth, tomatoes, 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. |
