Instructions: In medium mixing bowl combine egg, bread crumbs, cheese, parsley, onion, garlic salt, and pepper. Add ground beef; mix well. Shape meat mixture into 36 balls. In a large skillet cook meatballs over medium heat about 8 minutes or until done (160 F), turning occasionally to brown evenly. Drain fat from pan.

Set aside. In large saucepan stir together garbanzo beans, beef broth, undrained tomatoes, water, mushrooms, and Italian seasoning. Bring to boil. Add pasta.

Return to boiling. Reduce heat and simmer, covered, for 10 - 12 minutes, or until pasta is tender. Stir in spinach and meatballs. Cook for 1 - 2 minutes more or just until spinach is wilted.

Makes 4 main-dish servings. Make-Ahead
Tip: 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.

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