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Beans, bows, meatball, tomato soup
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| Artist: |
_ |
| Categories: |
Meats, Soups & Stews, Tomatoes |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | MEATBALL | | | Sauted a bit | | 1/2
| cup | Soft bread crumbs -- (2/3 | | 2
| tbsp | Grated parmesan cheese | | 1/4
| tsp | Garlic powder | | 1/2
| lbs | Lean ground beef | | 15
| oz | Canned tomatoes with basil | | 1/2
| cup | Beef broth | | | Rinsed and drained | | 1
| tsp | Italian seasonings -- | | 1/2
| cup | Uncooked bow tie pasta | | 1
| cup | Sliced mushrooms | | 1
| tbsp | Finely chopped onion -- | | 1
| | Egg -- beaten | | | Slice) | | 1
| tbsp | Parsley -- chopped | | | Pepper -- to taste | | | SOUP | | | 'pasta ready' | | 8
| oz | Canned garbanzo beans -- | | 2
| cup | Water | | | Rubbed | | 2
| cup | Spinach leaves -- torn |
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Procedures:
| 1 | Make 24 - 36 meatballs. | | 2 | Brown about 8 minutes. | | 3 | Drain. | | 4 | In a large stock pan, stir together undrained tomatoes, broth, beans, water, and all seasonings. | | 5 | Bring just to a boil. | | 6 | Add bows. | | 7 | Reduce heat to gently but continally cook the pasta (8 minutes). | | 8 | Add spinach, mushrooms and meatballs. | | 9 | Serve now: simmer to heat through (20 minutes). | | 10 | Serve later: turn heat off. | | 11 | Cover and let stand no more than 30 minutes. | | 12 | Reheat gently (10 minutes on low) and serve |
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