MeatBall Soup

Crystal ~

By
@crystal7

When I make meatballs, I always have plenty left over to put in the freezer. This is a quick and easy recipe to use up some of the left over meatballs. Add some garlic toast and you have a fine meal.


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Rating:

Comments:

Serves:

Approx. 4-6

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

4 cups organic beef broth
1 can (14.5 ounces) petite tomatoes or italian stewed tomatoes
½ teaspoon italian seasoning
1/3 cup of sweet onion, chopped
2 cups frozen asian style vegetables, or any kind
1 cup of ditalini pasta (or any kind of small pasta)
10-15 small meatballs, cooked…homemade or frozen
freshly shredded parmesan cheese, optional

Directions Step-By-Step

1
In a large stock pot, stir together the broth, tomatoes, onions, and Italian seasoning; bring to a boil.
2
Add the pasta, meatballs, and frozen vegetables. Return heat to a boil. When the soup begins to boil, reduce the heat to low. Simmer the soup covered for about 10 minutes, or until pasta and vegetables are tender.
3
Add the soup to bowls. Add the shredded cheese, if you choose too. (this soup goes great with a side of some garlic toast)

About this Recipe

Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy