Meatball Soup

16 Feb

Unfortunately, I didn’t get a chance to take a picture of this soup, but there is a good reason – it got eaten too quickly! This is an easy soup to put together, and ready in about a 1/2 hour.

Meatball Soup

What you need:

2 tablespoons olive oil
1 small onion, diced
2 medium carrots, sliced into rounds
2 stalks of celery, diced
6 cups beef broth
1 14-oz can diced tomatoes, undrained (or, if you are like me and are out of canned tomatoes, use 1 8-oz can of tomato sauce and 1/2 lb diced fresh tomatoes)
1 15-oz package frozen fully cooked meatballs
1 cup uncooked pasta, such as rotini, penne, small shells, or small elbows
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh parsley

How to make it:

Heat olive oil in a large pot over medium-high heat. Add onion, carrots, and celery, and cook until softened. Pour in the beef broth and diced tomatoes. Bring to a boil for about 5 minutes. Add meatballs and boil another 10 minutes. Stir in uncooked pasta, garlic salt, and ground black pepper, and cook for 6 minutes. Reduce heat to medium and cook another 10 minutes, or until pasta is tender. Stir in parsley. Serve hot. Makes 4 servings.

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