Ingredients
-
1
-
1
-
1 1/2
-
1/2
-
8
-
1/2
-
1
-
1
-
-
-
-
-
-
-
Directions
Italian Meatball Soup – Quick, Quick, tasty, nourishing, soup, add a little zip, if you like, a dash of red pepper flakes , Delicious! I subbed cannellini beans for the pasta and added a small, chopped zucchini, but followed the rest of the recipe It was amazing!, Omg! Delicious I made with , better then bullion roast beef broth i did every thing like recipe OTHER then I sauteed celery & onion used petite Italian stewed tomatoes with basil, oregano ect and used orzo I did use 1/2 tsp additional oregeno, and used 12-14 meatballs At the end i added Just shy of a 1/2 c spaghetti sauce for more richness so so so good a keeper I doubled recipe so for the broth that I made myself and then you add that extra water I added 1 & 1/2 tsp extra on the broth base so that it’s not as watery up to you really but I love extra beef flavor i added a lol garlic powder , salt & pepper too my taste
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Steps
|
1
Done
|
Stir Together Beef Broth, Undrained Tomatoes, the Water and Italian Seasoning in a Large Saucepan, Bring to Boiling. |
|
2
Done
|
Add Meatballs, Pasta and Frozen Veggies. |
|
3
Done
|
Return to Boiling, Reduce Heat. |
|
4
Done
|
Simmer Covered, About 10 Minutes or Till Pasta and Veggies Are Tender. |
|
5
Done
|
Ladle Soup Into Bowls and Sprinkle With Cheese. |
