Beans, Bows & Meatball Tomato Soup (recipe)
Ingredients for 4 servings
 Meatball
1 tablespoononion finely chopped
 Sauted a bit
1 egg beaten
1/2 cupSoft bread crumbs -- (2/3
 Slice)
2 tablespoonparmesan grated
1 tablespoonparsley chopped
1/4 teaspoongarlic powdered
 pepper
1/2 poundlean ground beef
 soup
15 ounceCanned tomatoes with basil
 'pasta ready'
1/2 cupbeef broth
8 ounceCanned garbanzo beans
 Rinsed and drained
2 cupwater
1 teaspoonItalian seasonings
 Rubbed
1/2 cupUncooked bow tie pasta
2 cupSpinach leaves -- torn
1 cupmushrooms sliced

recipe preparation

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