- In a medium mixing bowl combine egg, bread crumbs, Parmesan or Romano 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 degrees F), turning occasionally to brown evenly. Drain fat from pan. Set meatballs aside.
- In a large saucepan stir together garbanzo beans, beef broth, undrained tomatoes, water, mushrooms, and Italian seasoning. Bring to boiling. Add pasta. Return to boiling. Reduce heat and simmer, covered, for 10 to 12 minutes or until pasta is tender. Stir in spinach and meatballs. Cook for 1 to 2 minutes more or just until spinach is wilted. Makes 4 main-dish servings.
From the Test Kitchen
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.
Nutrition Facts (Meatball Soup)
- Per serving:
- 323 kcal cal.,
- 10 g fat
- (4 g sat. fat,
- 91 mg chol.,
- 1251 mg sodium,
- 36 g carb.,
- 8 g fiber,
- 23 g pro.
- Percent Daily Values are based on a 2,000 calorie diet