Tuesday, November 9, 2010

Italian Meatball Soup

There is the hint of snow in the air here in Boise. This is the perfect time to prepare a batch of very simple Italian Meatball Soup. I discovered this recipe in 2002 from Better Homes and Gardens and it is still a favorite that the family enjoys (minus the one Vegan - me).

Italian Meatball Soup

1 - 14 oz. can beef broth
1 - 14 1/2 oz. can diced tomatoes with onion and garlic, undrained
1 1/2 cups water
1/2 teaspoon Italian seasoning, crushed
1/2 of a 16 oz package frozen Italian-style cooked meatballs
1/2 cup small dried pasta, such as orzo, stellini or tripolini
1 cup loose-pack frozen mixed vegetables
1 tablespoon finely shredded or grated Parmesan cheese

Stir together beef broth, undrained tomatoes, the water, and Italian seasoning in a large saucepan; bring to boiling.

Add meatballs, pasta, and frozen vegetables. Return to boiling; reduce heat. Simmer, covered, about 10 minutes or till pasta and vegetables are tender. Ladle soup into bowls and sprinkle with cheese.

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