Meatball Soup

Ingredients:

Meatballs 

½ cup bread crumbs 

¼ c finely chopped onion 

⅛ t garlic powder 

⅛ t black pepper 

½ pound lean ground beef or ground turkey 

Nonstick cooking spray 

Soup 

2 14-ounce cans low-sodium beef broth 

1 14.5 ounce can diced tomatoes with Italian herbs, undrained 

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

1 15 ounce can kidney beans (light or dark), rinsed and drained 

½ cup water 

½ - 1 cup dried pasta (cellentani, elbow, shells, mini bowtie, etc.) 

3 cups torn fresh spinach 

Shredded parmesan cheese (optional)

Instructions:

1. Preheat oven to 350 degree. 

2. In a medium bowl combine meatball ingredients and mix well. Do not over work the meat. Shape into ¾-inch meatballs. 

3. Cover sheet pan with foil and lightly spray with cooking spray. Arrange meatballs onto sheet pan 

4. Bake at 350 degree for 15 minutes or until internal temperature is 165 degrees. 5. While meatballs are baking, in a large saucepan, stir together broth, undrained tomatoes, beans, water. Bring to a boil; add pasta. Return to boil; reduce heat. Simmer covered for 10-12 minutes or until pasta is tender. Stir in meatballs and spinach. Cook for 1-2 minutes more until the spinach wilts.