Meatball Soup

from the kitchen of Jenny


1 beaten egg
½ cup soft bread crumbs
¼ cup finely chopped onion
1/8 tsp. Garlic powder
1/8 tsp. Pepper
8 oz lean ground beef
Non-stick spray coating
3 ½ cups water
1 15-oz can garbanzo beans
1 14 ½-oz can Italian-style stewed tomatoes
1 cup sliced fresh mushrooms
1 tsp. Instant beef bouillon grandules
1 tsp. Dried Italian seasoning, crushed
¼ cup tiny bow-tie pasta
3 cups torn fresh spinach or ½ of a 10-oz package frozen chopped spinach, thawed and well drained

1. In a medium mixing bowl, combine egg, bread crumbs, onion, garlic powder and pepper. Add ground beef; mix well. Shape meat mixture into thirty-six ¾-inch meatballs.
2. Spray large skillet with nonstick coating. Cook meatballs over medium heat about 8 minutes or till done (160), turning occasionally to brown evenly. Cover and keep warm over low heat.
3. In a large saucepan stir together water, garbanzo beans, undrained tomatoes, mushrooms, bouillon, and Italian seasoning. Bring to boiling. Add pasta. Return to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or till pasta is tender. Stir in spinach and meatballs. Cook for 1 to 2 minutes more or just till spinach is wilted. Makes about 7 ½ cups.