Title: Beans, Bows, Meatball, Tomato Soup
Categories: Soup, 4star
Yield: 4 Servings

----------------------------------MEATBALL----------------------------------
1 tb Finely chopped onion;
-sauted a bit
1 Egg; beaten
1/2 c Soft bread crumbs; (2/3
-slice)
2 tb Grated parmesan cheese
1 tb Parsley; chopped
1/4 ts Garlic powder
Pepper; to taste
1/2 lb Lean ground beef

------------------------------------SOUP------------------------------------
15 oz Canned tomatoes with basil;
-'pasta ready'
1/2 c Beef broth
8 oz Canned garbanzo beans;
-rinsed and drained
2 c Water
1 ts Italian seasonings; rubbed
1/2 c Uncooked bow tie pasta
2 c Spinach leaves; torn
1 c Sliced mushrooms

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.
Posted to MC-Recipe Digest V1 #164

Date: Mon, 22 Jul 1996 11:39:42 -0700 (PDT)

From: PatH
Suggested Wine: marlot Serving Ideas
: italian 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-Dried...' Reheated well in micro. Approx 8-oz bowls: 300
cal (26% from fat)