Meatball Soup

Tonkcats's Note:

A quick and hearty soup. I use frozen meatballs and cook 3-5 per person in the soup.

• Total Time: 40 mins
• Prep Time: 0 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 2 quarts water
• 20 -25 small meatballs
• 2 cans tomato sauce (8 ounces each)
• 2 beef bouillon cubes
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon dried thyme
• to taste salt
• to taste black pepper , ground
• 2 -3 stalks celery , sliced
• 2 -3 carrots , sliced
• 1 -2 clove garlic , minced
• 1 cup elbow macaroni , uncooked
• to taste parmesan cheese

Directions:

1. Bring water to a boil in a large saucepan.
2. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
3. Add macaroni and cook until pasta is done. Top with Parmesan cheese to serve.

Reviews

[Sally Wolfe]

My husband and I simply loved this soup. I added half a medium onion to mine, and put in four cloves of garlic instead of two. We sprinkled shredded mozzarella cheese on ours before enjoying.

[ratherbeswimmin']

This was a wonderful soup. Using frozen meatballs really makes this so easy. I souped it up just a little. I used 1 t. oregano, basil and thyme. I also used 4 minced garlic cloves and sprinkled fresh grated Parmesan on top. I served with Italian bread and salad. Thanks tonkcats.

[Kelly's Kravings]

Easy to make! Good flavor, yet not as powerful as I would prefer. But very good. Thanks!