Description
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 quarts water
- 20 small meatballs
- 2 (8 ounce) cans tomato sauce
- 2 cubes beef bouillon cube
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon 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
- 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.
- Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 7