Ingredients
- 1 egg (beaten)
- 1 italian seasonings rubbed
- 2 c water
- 8 oz garbanzo beans (canned rinsed)
- 1/2 lb beef (lean ground)
- 1/2 c beef broth
- 1 c mushrooms (sliced)
- 2 c spinach leaves torn
- 15 oz tomatoes with basil (canned)
- 1/2 c soft bread crumbs
- 1/2 c bow-tie pasta (uncooked)
- 2 tb parmesan cheese (grated)
- 1 tb onion sauted a bit (finely chopped)
- 1 tb parsley (chopped)
Make 24 36 meatballs. Brown about 8 minutes. Drain. In a large stock pan, stir together undrained tomatoes, broth, beans, water, and all seasonings. Bring just to a boil. Add bows. Reduce heat to gently but continally cook the pasta (8 minutes). Add spinach, mushrooms and meatballs. Serve now: simmer to heat through (20 minutes). Serve later: Turn heat off. Cover and let stand no more than 30 minutes. Reheat gently (10 minutes on low) and serve. Recipe By : BH&G Cooking for Today, Soups and Stews
