Beans, Bows, Meatball, Tomato Soup Recipe

• 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

1. Make 24 - 36 meatballs.
2. Brown about 8 min.
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 in bows.
7. Reduce heat to gently but continally cook the pasta (8 min).
8. Add in spinach, mushrooms and meatballs.
9. Serve now: simmer to heat through (20 min).
10. Serve later: Turn heat off.
11. Cover and let stand no more than 30 min.
12. Reheat gently
13. (10 min on low) and serve.
14. Suggested Wine: marlot Serving Ideasitalian bread
15. NOTES : This soup has a lot of eye-appeal.
16. Beefy tomato soup with garbanzos, pasta, mushrooms, meatballs and spinach.
17. Mar 1996, used leftover meatloaf instead of meatballs.
18. See 'Herbed Meat Loaf with Sun-Dry...' Reheated well in micro.
19. Approx 8-ounce bowls: 300

onion, egg, bread crumbs, parmesan cheese, parsley, garlic, beef, tomatoes, beef broth, garbanzo beans, water, italian seasonings, pasta, spinach, mushrooms

Taken from cookeatshare.com/recipes/beans-bows-meatball-tomato-soup-81152 (may not work)