Meatball Soup


Accompany this hearty meat-and-pasta soup with a fresh fruit salad.

1 beaten egg white

cup soft bread crumbs

cup finely chopped onion

⅛ teaspoon garlic powder

⅛ teaspoon pepper

8 ounces lean ground beef

Nonstick spray coating 3'/s cups water

(1) 15-ounce can garbanzo beans, rinsed and drained

(1) 14-ounce can Italian-style stewed tomatoes

1 cup sliced fresh mushrooms

1 teaspoon Instant beef bouillon granules

1 teaspoon dried Italian seasoning, crushed

cup tiny bow-tie pasta

3 cups torn fresh spinach or of a 10-ounce package

frozen chopped spinach, thawed and well drained


1. In a medium mixing bowl combine egg white, bread crumbs, onion, garlic powder, and pepper. Add ground beef; mix well. Shape meat mixture into thirty-six 1/4 -inch meatballs.


2. Spray a large skillet with nonstick coating. Cook meatballs over medium heat about 8 minutes or till no pink remains, turning occasionally to brown evenly. Cover and keep warm over low heat.


3 In a large saucepan stir together water, garbanzo beans, undrained tomatoes, mushrooms, bouillon granules, and Italian seasoning. Bring to boiling. Add pasta. Return to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or till pasta is tender. Stir in spinach and meatballs. Cook for 1 to 2 minutes more or just till spinach is wilted. Makes 5 main-dish servings.


Nutrition facts per serving: 218 cal., 6 g total fat (2 g sat. fat), 31 mg chol., 860 mg sodium, 26 g carbo.", 5 g fiber, 16 g pro.