Beans, Bows, Meatball, Tomato Soup Recipe
Servings: 4
Ingredients
- 1 Tbsp. Finely minced onion, sauted a bit
- 1 x Egg, beaten
- 1/2 c. Soft bread crumbs, (2/3 slice)
- 2 Tbsp. Grated parmesan cheese
- 1 Tbsp. Parsley, minced
- 1/4 tsp Garlic pwdr Pepper, to taste
- 1/2 lb Lean grnd beef
- 15 ounce Canned tomatoes with basil, 'pasta ready'
- 1/2 c. Beef broth
- 8 ounce Canned garbanzo beans, rinsed and liquid removed
- 2 c. Water
- 1 tsp Italian seasonings, rubbed
- 1/2 c. Uncooked bow tie pasta
- 2 c. Spinach leaves, torn
- 1 c. Sliced mushrooms
Directions
- Make 24 - 36 meatballs. Brown about 8 min. Drain. In a large stock pan, stir together undrained tomatoes, broth, beans, water, and all seasonings. Bring just to a boil. Add in bows. Reduce heat to gently but continally cook the pasta (8 min). Add in spinach, mushrooms and meatballs. Serve now: simmer to heat through (20 min). Serve later: Turn heat off. Cover and let stand no more than 30 min. Reheat gently
- (10 min on low) and serve.
- Suggested Wine: marlot Serving Ideasitalian bread
- NOTES : This soup has a lot of eye-appeal. Beefy tomato soup with garbanzos, pasta, mushrooms, meatballs and spinach. Mar 1996, used leftover meatloaf instead of meatballs. See 'Herbed Meat Loaf with Sun-Dry...' Reheated well in micro. Approx 8-ounce bowls: 300
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 4 servings | |
| Calories 301 | |
| Calories from Fat 110 | 37% |
| Total Fat 12.32g | 15% |
| Saturated Fat 4.51g | 18% |
| Trans Fat 0.54g | |
| Cholesterol 88mg | 29% |
| Sodium 632mg | 26% |
| Potassium 653mg | 19% |
| Total Carbs 28.33g | 8% |
| Dietary Fiber 4.7g | 16% |
| Sugars 3.95g | 3% |
| Protein 19.77g | 32% |
