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Italian Meatball Soup

January 12, 2012

This recipe is one that my friend Nova shared with me.  She’s an amazing woman with so much energy that I get exhausted just hearing what she has to accomplish each day.  And, somehow she pulls everything together that needs to be. Here is one of her crowd-pleasing recipes (though the proportions are for 4) that I hope you’ll enjoy.  You can literally have it on your table in 30 minutes.  It’s a great idea for how to utilize a 16 ounce bag of frozen meatballs:  use half (8 ounces) for spaghetti and meatballs or meatball sandwiches and the other 8 ounces for this soup.

ITALIAN MEATBALL SOUP

4 servings

1 14.5 ounce can diced tomatoes with onion and garlic, undrained

1 14 ounce can of beef broth

1 ½ cups water

½ tsp. Italian seasoning

½ tsp. garlic powder

8 ounces of frozen cooked meatballs

½ cup small dried, uncooked pasta such as elbow, orzo, etc.

1 cup of frozen mixed vegetables

In a large pot, mix together the 1st 5 ingredients and bring to a boil over high heat.

Add the last 3 ingredients and bring to a boil. Reduce heat to medium low, cover and simmer for about 10 – 20 minutes or until the pasta and vegetables are tender.

Remove from heat, ladle into bowls, sprinkle with parmesan cheese (if desired) and serve with some crusty bread. Yum!

 

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