Meatball Soup

• 1 egg white, beaten
• 12 cup soft breadcrumbs
• 14 cup finely chopped onion
• 18 teaspoon garlic powder
• 18 teaspoon pepper
• 8 ounces ground beef
• nonstick cooking spray
• 3 12 cups water
• 15 ounces garbanzo beans, rinsed and drained
• 14 12 ounces Italian-style stewed tomatoes
• 1 cup sliced fresh mushrooms
• 1 teaspoon beef bouillon granules
• 1 teaspoon dried Italian seasoning, crushed
• 14 cup tiny bow tie pasta
• 3 cups torn fresh spinach

1. In a medium bowl, combine eggwhite, bread crumbs, onion, garlic powder, and pepper.
2. Add ground beef; mix well.
3. Shape meat mixture into thirty-six 3/4 inch meatballs.
4. Spray a large skillet with cooking spray and cook meatballs over medium heat about 8 minutes or till no pink remains, turning occasionally to brown evenly.
5. Cover and keep warm over low heat.
6. In a large saucepan stir together water, garbanzo beans, undrained tomatoes, mushrooms, bouillon granules, and italian seasoning.
7. Bring to boil; add pasta.
8. Return to boil; reduce heat.
9. Cover and simmer for 10 to 12 minutes or till pasta is tender.
10. Stir in spinach and meatballs.
11. Cook for 1 to 2 minutes more until spinach is wilted.

egg, breadcrumbs, onion, garlic, pepper, ground beef, nonstick cooking spray, water, garbanzo beans, italianstyle stewed, mushrooms, beef bouillon granules, italian seasoning, pasta, fresh spinach

Taken from www.food.com/recipe/meatball-soup-358348 (may not work)