(Yes, I shop at Walmart...)
1 12 to 16-ouce package frozen cooked meatballs
1 15 to 16-ounce can Great Northern beans or cannellini beans (white kidney beans), rinsed and drained
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained (if you can't find the kind with seasoning in it, just add about a teaspoon or less of each when adding the tomatoes).
1 10-ounce package frozen mixed vegetables
1 cup dried small pasta (such as macaroni, small shell, mini penne, or rotini)
crusty bread (optional)
shredded Parmesan cheese (optional)
- In a 4-quart Dutch oven (or just a big pot), combine broth, meatballs, beans, undrained tomatoes, and vegetables.
- Bring to a boil. Stir in pasta.
- Return to boiling, then reduce heat. Simmer, uncovered, about 10 mins. or until pasta is tender.
- To serve, ladle soup into bowls. If desired, serve with bread and sprinkle each serving with Parmesan cheese. Makes 6 to 8 main-dish servings.
Recipe from Better Homes and Gardens Anyone Can Cook- Step-by-Step Recipes Just for You. Meatball and Vegetable Soup with Pasta recipe pp. 380.