BCL - Meatball Soup Good Recipes
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Meatball Soup |
"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
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 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 :
Prep : 10M | Cook : 7M | Ready in : 1H |
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- 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.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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