Meatballs (from 0.5 lbs. Ground beef)
Garbanzo Beans -1 can
Beef Broth - 2 cans
Spinach - 3 cups
Stewed Tomatoes - 1 can
Teeny tiny pasta - about 1/4 - 3/4 cups
Water - 1.5 cups
This is really simple to make – especially if you’ve got leftover meatballs. You can cut them into smaller sizes, but if you are starting from scratch, then make teeny soup sized meatballs.
Drain the beans and rinse them off under cold water.
Put the beans, broth, water, and tomatoes in a pot and when it's boiling add the pasta and boil for about 8 minutes, or until whenever the pasta is done. You might want to chop up the tomatoes a bit – in most recipes they are cooked long enough to fall apart, but since this is so quick – they tend to stay whole.
While the stuff is cooking – tear up the spinach into small pieces.
When the pasta is done, throw in the spinach and meatballs and heat for 1 or 2 minutes, until the spinach just wilts.
And you are done! That was almost too easy …
But it goes well with Sourdough bread, which is not easy.
Update: Using frozen meatballs is ok, not the best - but ok, if you are being lazy! Also - if you are making the soup for only one person - you might want to cook the pasta separately and add a bit each time you serve it - otherwise the pasta soaks up the broth and you'll have to add more broth - and by the way, don't use frozen spinach, it's too cooked for this ...