Meatball Soup

• 1 beaten egg white
• 12 cup soft breadcrumbs
• 14 cup onion, finely chopped
• 1 tablespoon fresh parsley, chopped
• 18 teaspoon garlic powder
• 18 teaspoon pepper
• 8 ounces lean ground beef
• nonstick cooking spray
• 3 12 cups water
• 1 (15 ounce) can garbanzo beans, rinsed well and drained (rinsing the beans removes excess sodium)
• 1 (14 1/2 ounce) can Italian-style stewed tomatoes
• 1 cup fresh mushrooms, sliced
• 1 teaspoon beef bouillon granules
• 1 teaspoon dried Italian spices, crushed
• 14 cup tiny bow tie pasta
• 3 cups fresh spinach leaves, torn

1. In a medium bowl, combine egg white, bread crumbs, onion, parsley, garlic powder and pepper.
2. Crumble ground beef and add to mixture; mix well.
3. Shape meat mixture into tiny meatballs, 1/2 to 3/4 inch in diameter.
4. Coat a large skillet with nonstick cooking spray.
5. Cook meatballs over medium heat about 8 minutes or until no pink remains, turning occasionally to brown evenly.
6. Cover and keep warm over low heat.
7. In a large saucepan, stir together water, beans, undrained tomatoes, mushrooms, bouillon granules and Italian seasonings.
8. Bring to boiling.
9. Add pasta.
10. Return to boiling; reduce heat.
11. Cover and simmer for 10 to 12 minutes or until pasta is tender.
12. Stir in spinach and meatballs.
13. Cook for 1 to 2 minutes more or just until spinach is wilted.
14. Makes 5 main-dish servings.

egg white, breadcrumbs, onion, fresh parsley, garlic, pepper, lean ground beef, nonstick cooking spray, water, garbanzo beans, italianstyle stewed, fresh mushrooms, beef bouillon granules, italian spices, pasta, fresh spinach leaves

Taken from www.food.com/recipe/meatball-soup-201881 (may not work)