A comforting and flavorful soup featuring tender meatballs, vibrant vegetables, and hearty pasta.
In a mixing bowl, combine the egg, bread crumbs, parmesan cheese, parsley, onion, garlic powder, and black pepper.
Mix gently to avoid overworking the meat, which can make the meatballs dense.
Add the ground beef to the mixture and mix until just combined.
Use your hands for even mixing, but don't overmix.
Form the mixture into small meatballs, about 1 inch in diameter.
Keep your hands slightly damp to prevent the mixture from sticking.
In a skillet over medium heat, cook the meatballs until browned on all sides. Remove and set aside.
Turn the meatballs gently to maintain their shape.
In a large saucepan, combine the garbanzo beans, beef broth, diced tomatoes, water, and mushrooms. Bring to a boil.
Stir occasionally to ensure even heating.
Add the bow tie pasta to the boiling soup and cook until tender, about 10 minutes.
Stir occasionally to prevent the pasta from sticking.
Stir in the spinach and cooked meatballs. Cook for an additional 2 minutes until the spinach is wilted.
Taste and adjust the seasoning if needed.
Serve the soup hot, garnished with additional parmesan cheese if desired.
Pair with crusty bread for a complete meal.
