This is a print preview of "Beans, Bows, Meatball, Tomato Soup" recipe.

Beans, Bows, Meatball, Tomato Soup Recipe
by Global Cookbook

Beans, Bows, Meatball, Tomato Soup
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  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

  1. 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
  2. (10 min on low) and serve.
  3. Suggested Wine: marlot Serving Ideasitalian bread
  4. 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