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Meatball Spinach Soup

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• Ingredients:
• 1 beaten egg
• 1/2 cup soft bread crumbs
• 2 tablespoons minced onion
• 1/8 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1/2 pound lean ground beef or ground turkey breast
• 5 cups water
• 1 15-ounce can garbanzo beans, drained and rinsed
• 1 141/2-ounce can Italian-style stewed tomatoes
• 1 cup fresh mushrooms, sliced
• 2 teaspoons instant beef bouillon granules
• 2 teaspoons dried Italian seasoning, crushed
• 1/3 cup small elbow macaroni or other tiny pasta
• 3 cups fresh torn spinach

Method:

In a medium bowl combine egg, bread crumbs, onion, garlic powder and pepper. Add ground meat, mix lightly. Shape into tiny 3/4-inch meatballs.

Add a tablespoon of cooking oil to a large skillet. Brown the meatballs over medium heat for 8 minutes or until no longer pink inside. Cover and keep warm over very low heat.

In a large saucepan stir together the water, beans, undrained tomatoes, mushrooms, bouillon and Italian seasoning. Bring to a boil and add the pasta. Return to boiling, then reduce heat. Cover and simmer for 10 minutes or until pasta is tender. Stir in spinach and meatballs. Cook just until spinach is wilted, about 3 minutes.

Your Meatball Spinach Soup may also be served with croutons.

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