meatball soup

Name: MeatBall Soup
Prep time: 10 min
Cook time: 15 min
Cuisine: American
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

30 Pinches 1 Photo

Crystal ~

Somewhere, IL

Updated on Feb 12, 2015

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.

Rate

prep time 10 Min

cook time 15 Min

method Stove Top

yield Approx. 4-6

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

How To Make meatball soup

Step 1

In a large stock pot, stir together the broth, tomatoes, onions, and Italian seasoning; bring to a boil.

Step 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.
Step 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)
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