Meatball Soup

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.

• Ready In: 50 mins
• Serves: 5

Ingredients

• 1  beaten  egg white
• 1⁄2 cup  soft breadcrumbs
• 1⁄4 cup onion, finely chopped
• 1  tablespoon fresh parsley, chopped
• 1⁄8 teaspoon garlic powder
• 1⁄8 teaspoon pepper
• 8  ounces lean ground beef
•  nonstick cooking spray
• 3 1⁄2 cups water
• 1 (15 ounce) can garbanzo beans, rinsed well and drained (rinsing the beans removes excess sodium)
• 1 (14 1/2ounce) can Italian-style stewed tomatoes
• 1  cup fresh mushrooms, sliced
• 1  teaspoon beef bouillon granules
• 1  teaspoon  dried  Italian spices, crushed
• 1⁄4 cup  tiny bow tie pasta
• 3  cups fresh spinach leaves, torn

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.