Total Time
50mins
Prep 30 mins
Cook 20 mins

You can simplify this recipe by using frozen mini-meatballs instead of making your own. Also, to stay on Weight Watchers "Core" program, I pulverize 1/4 cup rolled oats in the blender to substitute for the bread crumbs. I don't much care for garbanzo beans and substitute navy or great northern beans.

Ingredients Nutrition

Directions

  1. In a medium bowl, combine egg white, bread crumbs, onion, parsley, garlic powder and pepper. Crumble ground beef and add to mixture; mix well. Shape meat mixture into tiny meatballs, 1/2 to 3/4 inch in diameter.
  2. Coat a large skillet with nonstick cooking spray. Cook meatballs over medium heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. Cover and keep warm over low heat.
  3. In a large saucepan, stir together water, beans, undrained tomatoes, mushrooms, bouillon granules and Italian seasonings. Bring to boiling.
  4. Add pasta. Return to boiling; reduce heat. Cover and simmer for 10 to 12 minutes or until pasta is tender.
  5. Stir in spinach and meatballs. Cook for 1 to 2 minutes more or just until spinach is wilted.
  6. Makes 5 main-dish servings.

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