A quick and hearty soup. I use frozen meatballs and cook 3-5 per person in the soup. Garnish with grated Parmesan cheese.
Ingredients
- 2 quartss water
- 20 small meatballs
- 2 cans tomato sauce , 8 ounce
- 2 cubess beef bouillon cube
- 0.5 teaspoons dried oregano
- 0.5 teaspoons dried basil
- 0.25 teaspoons dried thyme
- salt to taste
- ground black pepper to taste
- 2 stalks celery , sliced
- 2 carrots , sliced
- 1 clove garlic , minced
- 1 cup elbow macaroni
Instructions
-
1
Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
-
2
Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.
Nutrition Facts
Per serving
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