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Gingerbread
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Meatball Soup
1 beaten egg
1/2 cup soft bread crumbs (2/3 slice)
2 tablespoons grated Parmesan or Romano cheese
1 tablespoon snipped fresh parsley
1 tablespoon finely chopped onion
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1/2 pound ground beef
1 15-ounce can garbanzo beans, rinsed and drained
1 14-ounce can beef broth
1 14-1/2-ounce can Italian-style stewed tomatoes
1-1/2 cups water
1 cup sliced fresh mushrooms
1 teaspoon dried Italian seasoning, crushed
1/4 cup tiny bow-tie pasta or ditalini
3 cups torn spinach or 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
In a medium mixing bowl combine egg, bread crumbs, Parmesan or Romano cheese, parsley, onion, garlic salt, and pepper. Add ground beef; mix well. Shape meat mixture into 36 balls.
In a large skillet cook meatballs over medium heat about 8 minutes or until done (160 degrees F), turning occasionally to brown evenly. Drain fat from pan. Set meatballs aside.
In a large saucepan stir together garbanzo beans, beef broth, undrained tomatoes, water, mushrooms, and Italian seasoning. Bring to boiling. Add pasta. Return to boiling. Reduce heat and simmer, covered, for 10 to 12 minutes or until pasta is tender. Stir in spinach and meatballs. Cook for 1 to 2 minutes more or just until spinach is wilted. Makes 4 main-dish servings.
 Always Kiss The Cook
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