Runaway October

Delving into the crazy world of crafts, cooking and kids…

Meatball Soup February 6, 2008

Filed under: Cooking — Katie @ 11:12 am

We’re all still sick here. As a matter of fact, my migraine is making me feel extremely nauseous and I want to crawl back in bed.

BUT – I thought I should post some stuff. Not much new is happening and no good pictures, as I’m really beginning to detest the loaner. Maybe it’s me but I can’t get it to work for nothing.

Meatball Soup
Source: Adapted from BH&G Cookbook

Ingredients

  • 2 beaten eggs
  • 1 cup soft bread crumbs
  • 1 finely chopped yellow onion
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 pounds lean ground beef
  • Bloop of Olive Oil
  • 4 – 14 ounce cans reduced sodium chicken broth
  • 2 – 14 1/2 ounce cans of diced tomatoes, undrained
  • 2 – 15 ounce cans of chickpeas, rinsed and drained
  • 1 1/2 cup dried farfalle pasta
  • 3 cups torn fresh spinach or 1 – 32 ounce bag of frozen spinach, thawed and well drained.

Directions

  1. in a medium bowl, combine eggs, bread crumbs, garlic powder and black pepper. Add ground beef and mix well. Shape into meatballs.
  2. Lightly cook a large skillet with olive oil (hence the “bloop”). Gently cook meatballs of medium heat about 8 minutes or until no pink remains. Turn occasionally to brown evenly. Drain and set aside.
  3. Meanwhile, in a large stockpot combine broth, undrained tomatoes, and chickpeas. Bring to boiling; add pasta. Return to boiling, reduce heat. Simmered, covered for 10 to 12 minutes or until pasta is al dente.
  4. Stir in meatballs and spinach. Cook untilfresh spinach wilts or packaged spinach is heated through.

Serves MANY!

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