Italian Meatball Soup
Author: Shelby
Recipe type: Soup
- 1 (14.5 oz) can diced Italian tomatoes (some labeled bruschetta - contain onion and garlic)
- 1 (14 oz) can beef broth
- 1.5 cups of water
- ½ tsp Italian seasoning
- 12 oz precooked frozen meatballs of choice
- ½ cup small dry pasta (elbow or ditalini)
- 1 cup frozen mixed vegetables
- parmesan cheese for topping
- In a large pot stir together beef broth, undrained tomatoes, water and Italian seasoning. Bring to a boil
- Add meatballs, pasta and frozen vegetables. Return to a boil until pasta cooked al dente. Reduce heat and simmer until ready to serve.
- Sprinkle with parmesan cheese.
Recipe by The Gingham Apron at https://www.theginghamapron.com/italian-meatball-soup/
3.5.3226