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Italian Meatball Soup
This delicious,
easy-to-prepare soup may be made with canned
tomatoes and frozen vegetables to speed
preparation. Serve with garlic bread and fresh
green salad for a quick, satisfying meal.
Serves 4
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Ingredients:
2 cups fresh or frozen vegetables, in
bite size pieces
(suggestions include beans,
carrots, broccoli, mushrooms, asparagus, corn, fresh zucchini)
2 cups beef, chicken, or vegetable soup
stock
1 cup water
4 medium tomatoes, peeled and chopped (OR
1 can Italian-style diced tomatoes)
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. garlic powder, OR 1 fresh clove
garlic, crushed
10 oz. frozen cheese tortellini
Shredded Parmesan cheese
Combine all ingredients except tortellini
and Parmesan cheese in a large saucepan. Bring to a boil.
Reduce heat; simmer until vegetables are tender and
meatballs are heated through (8-10 minutes).
Reduce heat. Add tortellini, and
simmer for 5 minutes.
Ladle into bowls, and sprinkle with
Parmesan cheese.
VARIATION: Small
shell pasta may be used instead of frozen tortellini. Add
shells with vegetables, and simmer until vegetables and
shells are tender, about 8-10 minutes.
