Tuesday, November 27, 2012

Meatball and Vegetable Soup with Pasta

Easy schmeasy yummy soup recipe! Just in time for the cold winter season. :)


 (Yes, I shop at Walmart...)

3 14-ounce cans beef broth (You can also use the bigger 32 ounce box plus one 14 ounce can instead. Sometimes the boxes are cheaper, so you may save money that way).
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)

  1. In a 4-quart Dutch oven (or just a big pot), combine broth, meatballs, beans, undrained tomatoes, and vegetables. 
  2. Bring to a boil. Stir in pasta. 
  3. Return to boiling, then reduce heat. Simmer, uncovered, about 10 mins. or until pasta is tender. 
  4. 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.
 Mmmmm, yummy! Enjoy!

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.

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