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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A quick and hearty soup. I use frozen meatballs and cook 3-5 per person in the soup. Ingredients:
2 quarts water |
20 -25 small meatballs |
2 cans tomato sauce (8 ounces each) |
2 beef bouillon cubes |
1/2 teaspoon dried oregano |
1/2 teaspoon dried basil |
1/4 teaspoon dried thyme |
to taste salt |
to taste black pepper, ground |
2 -3 stalks celery, sliced |
2 -3 carrots, sliced |
1 -2 clove garlic, minced |
1 cup elbow macaroni, uncooked |
to taste parmesan cheese |
Directions:
1. Bring water to a boil in a large saucepan.
2. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
3. Add macaroni and cook until pasta is done. Top with Parmesan cheese to serve.
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