1 beaten egg white
1/2 cup soft bread crumbs
1/4 cup finely chopped onion
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
8 oz. lean ground beef or beef, pork, and veal (meatloaf mix)
nonstick cooking spray
2 14 oz.cans (3 1/2 cups) reduced-sodium beef broth
1 14 1/2 oz. can diced tomatoes with Italian herbs, undrained
1 15 oz. can chick peas, rinsed and drained
1 cup sliced fresh mushrooms
1/2 cup water
1/2 cup dried small bow tie pasta
3 cups torn fresh spinach or 1/2 of 10 oz. package frozen chopped spinach, thawed and well drained.

In a medium bowl combine egg white, bread crumbs, onion, garlic powder, and pepper. Add ground beef; mix well. Shape meat mixture into thirty-six 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 tomatoes, chick peas, mushrooms, and water. Bring to boiling; add pasta. Return to boiling; reduce heat. Simmer, covered, for 10-12 minutes or until pasta is tender. Stir in meatballs and spinach. Cook for 1 to 2 min. more or just until fresh spinach wilts or frozen spinach is heated through.

Submitted by: d.g.