This is a great soup recipe that makes 4 servings. Or, if you are a table for two, then it will feed you and your hearty eating guest leaving you a bowl leftover to eat for lunch the next day. To quickly make the meatballs I use my smallest cookie scoop and then break each scoopful in half making two small meatballs.
1 egg, beaten
1/2 cup bread crumbs
2 Tablespoons grated Parmesan cheese
1 Tablespoon fresh parsley
1 Tablespoon finely chopped onion
1/4 teaspoon garlic salt
1/8 teaspoon ground pepper
1/2 pound ground beef
1 (14 1/2 ounce) can beef broth
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 1/2 ounce) can Italian style petite diced tomatoes
1 1/2 cups water
1 cup sliced fresh mushrooms
1 teaspoon Italian seasoning
1/2 cup ditalini (tiny thimbles) dried pasta
3 cups torn spinach
Combine egg, bread crumbs, cheese, parsley, onion, garlic salt, pepper and ground beef. Mix well and shape meat mixture into 36 small balls. Cook meatballs in a large skillet over medium heat 6-8 minutes or until no longer pink, being sure to turn often so they brown evenly. Remove meatballs from the pan and add can of beef broth being sure to loosen bits in pan. Add beans, undrained tomatoes, water, mushrooms and seasoning. Bring to boiling and then add pasta. Reduce heat and let simmer 12 to 14 minutes until pasta is tender. Add in spinach and meatballs, stirring very gently about 2 to 3 minutes until spinach is wilted. Serve with a crusty Italian bread.
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