1 egg white, beaten
125 ml soft bread crumbs 1/2 cup
50 ml onion, finely chopped 1/4 cup
.5 ml garlic powder 1/8 tsp
pepper to taste
225 g lean ground beef 1/2 lb
2 can beef broth (14 oz / 398 ml)
1 can diced tomatoes with italian herbs, undrained (14 oz / 398 ml)
1 can garbanzo beans, rinsed & drained (14 oz / 398 ml)
250 ml fresh mushrooms, sliced 1 cup
125 ml water 1/2 cup
125 ml small bow tie pasta 1/2 cup
750 ml fresh baby spinach
In a medium bowl, combine egg white, bread, onion, garlic powder and pepper. Add ground beef and mix well. Shape into small meatballs.
In a large lightly greased skillet, cook meatballs over medium heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. Set meatballs aside.
Meanwhile, in a large saucepan, stir together broth, undrained tomatoes, beans, mushrooms and water. Bring to boil and add pasta. Return to boil, reduce heat. Simmer, covered, for 10 to 12 minutes or until pasta is tender. Stir in meatballs and spinach. Cook for 1 to 2 minutes or just until spinach wilts.
Serves: 6