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Beans, Bows, Meatball, Tomato Soup
Zutaten für 4 Portionen	Menge anpassen
die Zutaten:
Meatball
1 Esslöffel	Finely chopped onion; sauted a bit
1	egg beaten
1/2 Tasse	Soft bread crumbs; (2/3 slice)
2 Esslöffel	parmesan grated
1 Esslöffel	parsley chopped
1/4 Teelöffel	garlic powdered
	pepper
1/2 x ca. 450 g	lean ground beef
Soup
15 x ca. 30 g	Canned tomatoes with basil; 'pasta ready'
1/2 Tasse	beef broth
8 x ca. 30 g	Canned garbanzo beans; rinsed and drained
2 Tasse	water
1 Teelöffel	Italian seasonings; rubbed
1/2 Tasse	Uncooked bow tie pasta
2 Tasse	Spinach leaves; torn
1 Tasse	mushrooms sliced
die Zubereitung:
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. Suggested Wine: marlot Serving Ideas leftover meatloaf instead of meatballs. See 'Herbed Meat Loaf with Sun-Dried...' Reheated well in micro. Approx 8-oz bowls: 300 cal (26% from fat)

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