I have a theory that everyone should have at least one really delicious soup recipe.
This meatball soup might be mine. I’ve been on a soup-making kick lately, and tried this recipe last week. It was hearty and delicious, which was good since it made a pretty large batch (it lasted us almost a week!). It also cooks quickly, as far as soups go. Steve agreed it deserves a place in our regular meal rotation (though he says that about a good many dishes…what a great husband).
Look out for my first meme (yeah, like a dork I had to look it up too), to be posted soon! Yay, I’m like a real blogger or something.
1 egg, beaten
1/2 cup soft bread crumbs
1/4 cup onion, finely chopped
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
8 ounces lean ground beef
2 14-ounce cans reduced-sodium beef broth
1 14 1/2-ounce can diced tomatoes with Italian herbs, undrained
1 cup sliced mushrooms
1/2 cup water
1/2 cup dried bow tie pasta
3 cups fresh spinach, torn
In a medium bowl, combine egg, bread crumbs, onion, garlic powder and pepper. Add ground beef, and mix well. Shape meat mixture into thirty-six 3/4-inch meatballs. Lightly coat a large skillet with cooking spray. Cook meatballs over medium heat about 8 minute, turning occasionally to brown evenly. Set meatballs aside. In a large saucepan, stir together broth, tomatoes, mushrooms and water. Bring to boiling. Add pasta, and return to boiling. Reduce heat, and simmer covered for 10-12 minutes until pasta is tender. Stir in meatballs and spinach. Cook for 1-2 minutes until spinach wilts. Serves 5.