Italian Meatball Bean Soup

Italian Meatball Bean Soup

Ingredients:

1 free range or organic egg
1/2 cups soft bread crumbs
2 Tbsp Parmesan cheese
1 Tbsp onion, chopped fine
1 Tbsp fresh parsley, snipped
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
1/2 pound ground beef, preferably grass fed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (14.5 ounce) can stewed tomatoes, do not drain
2 cups beef broth, can also use canned
1 (9 ounce) package frozen Italian green beans
1 cup fresh mushrooms, sliced
1 1/2 tsp. Italian seasoning
2 cups water

Instructions:

Break the egg into a large mixing bowl and beat slightly.  Add the bread crumbs, cheese and onion to the egg.  Stir slightly to combine.  Sprinkle in the parsley, garlic powder and cayenne pepper being sure to mix well to incorporate.

Place the ground beef into the bowl and mix with your hands until all the ingredients are incorporated throughout the beef.  Roll the meat mixture into meatballs.

Place the oven temperature on 375 degrees and allow the oven to heat up.  Spray a 2 quart casserole dish with olive oil cooking spray.  Place the meatballs into the prepared dish.  Place in the oven for 18 minutes or until the meat is browned completely through.

Drain the fat off completely and set aside.  Place the garbanzo beans in a large saucepan.  Add the tomatoes, beef broth, green beans, mushrooms and sprinkle all with the Italian seasoning.  Pour in the 2 cups of water.  Place the saucepan over medium high heat and bring the water to a steady boil.  Reduce the heat to low, cover and continue cooking 12 minutes.  Add the meatballs to the sauce pan and cook an addition 8 minutes or until the meatballs are heated through.