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Main dishes

Meatball Soup

Meatball Soup recipe
Recipe and Photo by: Better Homes and Gardens
It's a fact: Parmesan cheese is the key to really good meatballs. Put them in a soup with veggies and pasta and you've really got something.
time
prep:
1 min
total:
50 min
servings
total:
4 main-dish servings

What You Need

1
 beaten egg
1/2
cup  soft bread crumbs (2/3 slice)
2
 tablespoon grated Parmesan or Romano cheese
1
 tablespoon snipped fresh parsley
1
 tablespoon finely chopped onion
1/4
 teaspoon garlic salt
1/8
 teaspoon pepper
1/2
 pound ground beef
1
 15-ounce can garbanzo beans, rinsed and drained
1
 14-ounce can beef broth
1
 14-1/2-ounce can Italian-style stewed tomatoes
1-1/2
cups  water
1
cup  sliced fresh mushrooms
1
 teaspoon dried Italian seasoning, crushed
1/4
cup  tiny bow-tie pasta or ditalini
3
cups  torn spinach or 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained

Make It

1. In a medium mixing bowl combine egg, bread crumbs, Parmesan or Romano cheese, parsley, onion, garlic salt, and pepper. Add ground beef; mix well. Shape meat mixture into 36 balls.

2. In a large skillet cook meatballs over medium heat about 8 minutes or until done (160 degrees F), turning occasionally to brown evenly. Drain fat from pan. Set meatballs aside.

3. In a large saucepan stir together garbanzo beans, beef broth, undrained tomatoes, water, mushrooms, and Italian seasoning. Bring to boiling. Add pasta. Return to boiling. Reduce heat and simmer, covered, for 10 to 12 minutes or until pasta is tender. Stir in spinach and meatballs. Cook for 1 to 2 minutes more or just until spinach is wilted. Makes 4 main-dish servings.

Kraft Kitchens Tips

Make Ahead
Prepare soup, except do not add spinach; cool. Transfer to airtight freezer container; seal, label, and freeze up to 3 months. To reheat, transfer to saucepan; cook over medium heat, stirring occasionally to break up. Stir in spinach as above.
K:63181v0:148103     Copyright - © [1994-2013] Meredith Corporation
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