Beans, Bows, Meatball, Tomato Soup

MEATBALL 1 tb Finely chopped onion --

Sauted a bit 1 Egg -- beaten

1/2 c Soft bread crumbs -- (2/3

Slice) 2 tb Grated parmesan cheese

1 tb Parsley -- chopped

1/4 ts Garlic powder

Pepper -- to taste 1/2 lb Lean ground beef

SOUP 15 oz Canned tomatoes with basil

`pasta ready` 1/2 c Beef broth

8 oz Canned garbanzo beans --

Rinsed and drained 2 c Water

1 t Italian seasonings --

Rubbed 1/2 c Uncooked bow tie pasta

2 c Spinach leaves -- torn

1 c Sliced mushrooms

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. Recipe By : BH&G Cooking for Today, Soups and Stews