Tuesday, February 2, 2010

Meatball Soup

I made this soup last year and kept forgetting to post the recipe. This is a delicious and very healthy soup. We served breadsticks on the side for a perfect meal! This recipe was found in what my family called the checkerboard cookbook (Better Homes and Gardens Cookbook).


1 beaten egg white
1/2 cup soft bread crumbs*
1/4 cup finely chopped onion
1/8 tsp garlic powder
1/8 tsp black pepper
8 oz. lean ground beef
2 14-oz. cans beef broth
1 14.5-oz. can diced tomatoes with Italian herbs, undrained
1 15-oz. can garbanzo beans, rinsed and drained
1 cup sliced fresh mushrooms
1/2 cup water
1/2 cup dried small bow tie pasta
3 cups torn fresh spinach or 1/2 of 10 oz. package frozen chopped spinach, thawed and well drained

In medium bowl combine egg white, bread crumbs, onion, garlic powder, and pepper. Add ground beef; mix well. Shape meat mixture into thirty-six 3/4-inch meatballs (sounds really precise...I just made small meatballs)

Lightly coat a large skillet with cooking spray. Cook meatballs over medium heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. Set meatballs aside

Meanwhile, in a large saucepan stir together broth, undrained tomatoes, garbanzo beans, mushrooms, and water. Bring to boil; add pasta. Return to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pasta is tender. Stir in meatballs and spinach. Cook for 1 to 2 minutes more or just until fresh spinach wilts or frozen spinach is heated through.

*I used regular bread crumbs and I think my meatballs were a little more fragile because of it. I'm not sure. But it turned out with regular bread crumbs.

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