Recipe for Beans, Bows, Meatball, Tomato Soup 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
MEATBALL ----------------
1 tbl Finely chopped onion, sauted a bit
1 x Egg, beaten
1/2 cup Soft bread crumbs, (2/3 slice)
2 tbl Grated parmesan cheese
1 tbl Parsley, chopped
1/4 tsp Garlic powder
Pepper, to taste
1/2 lb Lean ground beef
----------------- SOUP ----------------
15 oz Canned tomatoes with basil, pasta ready
1/2 cup Beef broth
8 oz Canned garbanzo beans, rinsed and drained
2 cup Water
1 tsp Italian seasonings, rubbed
1/2 cup Uncooked bow tie pasta
2 cup Spinach leaves, torn
Instructions:
Instructions: 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
italian bread

NOTES : This soup has a lot of eye-appeal. Beefy tomato soup with garbanzos, pasta, mushrooms, meatballs and spinach. Mar 1996, used leftover meatloaf instead of meatballs. See Herbed Meat Loaf with Sun-Dried... Reheated well in micro. Approx 8-oz bowls: 300

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