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

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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