Runaway October

We’re all still sick here. As a mat­ter of fact, my migraine is mak­ing me feel extremely nau­seous and I want to crawl back in bed.

BUT — I thought I should post some stuff. Not much new is hap­pen­ing and no good pic­tures, as I’m really begin­ning to detest the loaner. Maybe it’s me but I can’t get it to work for nothing.

Meat­ball Soup
Source: Adapted from BH&G Cookbook

Ingre­di­ents

• 2 beaten eggs
• 1 cup soft bread crumbs
• 1 finely chopped yel­low onion
• 1/2 tea­spoon gar­lic powder
• 1/2 tea­spoon black pepper
• 2 pounds lean ground beef
• Bloop of Olive Oil
• 4 — 14 ounce cans reduced sodium chicken broth
• 2 — 14 1/2 ounce cans of diced toma­toes, undrained
• 2 — 15 ounce cans of chick­peas, rinsed and drained
• 1 1/2 cup dried far­falle pasta
• 3 cups torn fresh spinach or 1 — 32 ounce bag of frozen spinach, thawed and well drained.

Direc­tions

1. in a medium bowl, com­bine eggs, bread crumbs, gar­lic pow­der and black pep­per. Add ground beef and mix well. Shape into meatballs.
2. Lightly cook a large skil­let with olive oil (hence the “bloop”). Gen­tly cook meat­balls of medium heat about 8 min­utes or until no pink remains. Turn occa­sion­ally to brown evenly. Drain and set aside.
3. Mean­while, in a large stock­pot com­bine broth, undrained toma­toes, and chick­peas. Bring to boil­ing; add pasta. Return to boil­ing, reduce heat. Sim­mered, cov­ered for 10 to 12 min­utes or until pasta is al dente.
4. Stir in meat­balls and spinach. Cook until­fresh spinach wilts or pack­aged spinach is heated through.

Serves MANY!

You might also like these related posts:

• Pork and Hominy Stew
• Stuffed Bell Peppers
• Irish Stew and Oat Bread
• Chicken and Dumplings
• Green Lentil and Kale Soup