"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Meatball Soup Recipe

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This recipe for Meatball Soup, by , is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wayne Halsa
Added: Tuesday, March 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 beaten egg white
1/2 c soft bread crumbs
1/4 c finely chopped onion
1/8 tsp garlic powder
1/8 tsp black pepper
8 oz lean ground beef
2 - 14 oz beef broth
1 can diced tomatoes with Italian herbs,
1 - 15 oz garbanzo beans, rinsed and
undrained
drained
1 c sliced fresh mushrooms
1/2 c water
1/2 c dry small bow tie pasta
3 c torn fresh spinach
or 5 oz frozen spinach, well drained.

Directions:
Directions:
In bowl, combine egg white, bread crumbs, onion, garlic powder, and pepper. Add ground beef; mix. Shape meat mixture into 36 - 3/4 inch meatballs. Lightly coat a skillet with cooking spray. Cook meatballs over medium heat, about 8 minutes, or until no pink remains. Set meatballs aside. In a large saucepan stir together broth, undrained tomatoes, garbanzo beans, mushrooms, and water. Bring to boiling, add pasta. Return to boiling, reduce heat. Simmer, covered, for 10-12 minutes or until pasta is tender. Stir in meatballs and spinach. Cook for 1 to 2 minutes more or just until fresh spinach wilts or frozen spinach is heated through.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
35 minutes

 

 

 

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