Meatball Soup

This was one of those recipes where my husband kept going back to the pot for bowl after bowl until it was gone. So tasty.

INGREDIENTS
2 beaten egg white
1 cup soft bread crumbs
1/2 cup finely chopped onion
1/4 tsp. garlic powder
1/4 tsp. black pepper
1 lb. lean ground beef
7 cups beef broth
2 cans (14-1/2 ounces) diced tomatoes with Italian herbs, undrained
2 cups sliced fresh mushrooms
1 cup water
1 cup dried small bow tie pasta
3 cups torn fresh spinach (or 1/2 of a 10-ounce pkg. frozen chopped spinach, thawed and well drained)

DIRECTIONS
In a medium bowl, combine egg white, bread crumbs, onion, garlic powder, and pper. Add ground beef; mix well. Shape meat mixture into 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 tomoatoes, mushrooms, and water. Bring to boiling; add pasta. Return to boiling; reduce heat. Simmer, covered for 10-2 minutes or until pasta is tender. Stir in meatballs and spinach. Cook for 1-2 minutes more or until fresh spinach wilts or frozen spinach is heated through.

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