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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a delicious soup recipe that takes less than 30 minutes to prepare and is a great way to use up leftover meatballs. The broth is so light and flavorful, everyone wants the recipe! Ingredients:
1 package (12 ounces) frozen fully cooked italian meatballs |
2 cans (14-1/2 ounces each) beef broth |
2 cups frozen italian vegetable blend |
1 can (14-1/2 ounces) italian diced tomatoes, undrained |
1-1/2 cups water |
1/3 cup small pasta shells |
shredded parmesan cheese, optional |
Directions:
1. In a Dutch oven, combine the meatballs, broth, vegetable blend, tomatoes, water and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender. Garnish servings with cheese if desired. Yield: 6 servings (2 quarts).
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