I am back! Finals are done. Papers are turned in. Sighs of relief are completed.
Dinner is homemade again. Well. Kinda.
The Better Homes and Gardens New Cookbook Bridal Edition is one of my favorites! I received it as a bridal shower gift back in March 2008. It has been used more times than I can count, and I find myself turning to it a few times a week. I love my cookbook collection, but there is something so timeless about this one.
Last night’s dinner came from this cookbook. I did some serious recipe modification {read: cheated and bought my major ingredients rather than did it myself}, but it turned out well! I’ve put the original ingredients and directions in {parentheses.}
Meatball Soup
Ingredients:
- 1 bag frozen meatballs
- {1 beaten egg white}
- {1/2 cup soft bread crumbs}
- {1/4 cup chopped onion}
- {1/8 tsp garlic powder}
- {8 oz lean ground beef}
- nonstick cooking spray
- 28 oz reduced-sodium beef broth
- 1 can diced tomatoes with Italian herbs, undrained
- 1 can garbanzo beans, rinsed and drained
- 1 cup canned mushrooms {1 cup sliced fresh mushrooms}
- 1/2 cup water
- 1 cup dried small bow tie pasta {1/2 cup dried small bow tie pasta}
- 1 can spinach {5 oz frozen spinach, thawed and well drained}
Directions:
- {In a medium bowl combine egg white, bread crumbs, onion, garlic powder, and pepper. Add ground beef; mix well. Shape meat mixture into thirty-six 3/4 inch meatballs.}
- Lightly coat a large skillet with cooking spray. Cook meatballs over medium heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. Set meatballs aside.
- Meanwhile, in a large saucepan stir together broth, undrained tomatoes, garbanzo beans, mushrooms, and water. Bring to boiling; add pasta. Return to boiling; reduce heat. Simmer, covered for 10 to 12 minutes, or until pasta is tender. Stir in meatballs and spinach. Cook for 1 to 2 minutes more or just until fresh spinach wilts or frozen spinach is heated through.
I served it with salad, and we used Christmas napkins!
Grade: B+
Comments: I think the broth needed more kick. Maybe some oregano or Italian seasoning. Overall, it was really filling, and I enjoyed the mix of vegetables. Nathan said he liked the meatballs too.
