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1 beaten egg 1/2 cup soft bread crumbs 2 tablespoons grated Parmesan or Romano cheese 1 tablespoon snipped parsley 1 tablespoon finely chopped onion 1/4 teaspoon garlic powder 1/8 teaspoon ground red pepper 8 ounces lean ground beef Nonstick spray coating
2 cups water |
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In a medium bowl combine egg, bread crumbs, Parmesan or Romano cheese, parsley, onion, garlic powder, and red pepper. Add the ground beef; mix well. Shape the mixture into 36 balls.
Spray a 2-quart square baking dish with nonstick coating. Place the meatballs in the dish. Bake, uncovered, in a 375° oven for 15 to 20 minutes or until juices run clear. Drain well. Set meatballs aside.
Meanwhile, in a large saucepan stir together the water, garbanzo beans, beef broth, un-drained tomatoes, Italian green beans, mushrooms, Italian seasoning, and, if desired, fennel seed. Bring mixture to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in the meatballs; heat through.
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