Beans, Bows, Meatball, Tomato Soup

• 1 tablespoon onions finely chopped, sauted a bit
• 1 each eggs beaten
• 1/2 cup bread crumbs soft
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
• 1 tablespoon parsley leaves chopped
• 1/4 teaspoon garlic powder
• 1 x black pepper to taste
• 1/2 pound ground beef, lean
• 15 ounces tomatoes, canned with basil
• 1/2 cup beef stock
• 8 ounces chickpeas (garbanzo beans) canned, rinsed and drained
• 2 cups water
• 1 teaspoon italian seasoning rubbed
• 1/2 cup pasta, bow-tie (farfalle) uncooked
• 2 cups spinach torn
• 1 cup mushrooms sliced

1. Make 24 to 36 meatballs.
2. Brown about 8 minutes.
3. Drain.
4. In a large stock pan, stir together undrained tomatoes, broth, beans, water, and all seasonings.
5. Bring just to a boil.
6. Add bows.
7. Reduce heat to gently but continally cook the pasta (8 minutes).
8. Add spinach, mushrooms and meatballs.
9. Serve now: simmer to heat through (20 minutes).
10. Serve later:
11. Turn heat off.
12. Cover and let stand no more than 30 minutes.
13. Reheat gently (10 minutes on low) and serve.

onions, eggs, bread crumbs soft, parmesan, parsley, garlic, black pepper, ground beef, tomatoes, beef stock, chickpeas, water, pasta, torn, mushrooms

Taken from recipeland.com/recipe/v/beans-bows-meatball-tomato-soup-41251 (may not work)