TIP: USE CANNED WHOLE OR SLICED POTATOES AND CANNED CARROTS TO MAKE THIS RECIPE EVEN FASTER:
How To Make shortcut meatball soup
Add salt and pepper to ground beef. Shape into 1 inch balls. Fry in skillet until done. Drain. Set aside. Boil 3/4 cup large elbow macaroni with salted water per package directions until done but still firm. Approximately 12 minutes. Drain and set aside.
Peel & cube potatoes and cut carrots into cubes or round slices. Place in salted water and boil until tender. Approximately 20 minutes. Do not over cook.
Open cans of vegetables and pour in large heavy saucepan. Add tomatoes and tomato sauce. Add 1 soup can water. Drain water from potatoes and carrots. Add potatoes and carrots to vegetables. Add meatballs. Bring to a boil. Add seasoned salt to taste (1/2 tsp) and (1/2 tsp-1 tsp) coarse ground black pepper, (more or less to taste).
Add water or 1 can beef broth if more liquid is needed. Add macaroni and cook until bubbly. Serve with cornbread or saltine crackers.
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