Recipe: Meatball Soup (using stewed tomatoes, green beans and mushrooms)

MEATBALL SOUP

FOR THE MEATBALLS:
1 beaten egg
1/2 cup soft bread crumbs
2 tablespoons grated Parmesan or Romano cheese
1 tablespoon snipped fresh parsley
1 tablespoon finely chopped onion
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper
8 ounces lean ground beef
FOR THE SOUP:
2 cups water
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14.5 ounce) can beef broth
1 (14.5 ounce) can low-sodium stewed tomatoes
1 (9 ounce) package frozen Italian green beans
1 cup fresh sliced mushrooms
1 1/2 teaspoons dried Italian seasoning, crushed

TO MAKE THE MEATBALLS:
Spray a baking dish with cooking spray.

In a medium bowl, combine egg, bread crumbs, cheese, parsley, onion, garlic powder and pepper. Add ground beef and mix well. Shape into 36 meatballs; place in prepared dish.

Bake, uncovered, at 375 degrees F for 15 to 20 minutes or until juices run clear. Drain meatballs.

TO MAKE THE SOUP:
In a large saucepan, stir water, garbanzo beans, broth, undrained tomatoes, green beans, mushrooms and seasonings. Bring to boil; reduce heat. Simmer uncovered for 10 minutes; add meatballs and heat through.

Makes 6 servings
Source: Big Book of Healthy Family Dinners by Better Homes and Gardens