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,
20 Italian sausage meatballs (see meatballs recipe)
2 cups fresh or frozen vegetables, in bite size pieces
(suggestions include beans, carrots, broccoli, mushrooms, asparagus, corn, fresh
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 (optional)
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
Reduce heat. Add tortellini, fi desired, and simmer until tortellini is cooked.
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.
OPENutrition VARIATION: skip the pasta, and add 4-5 cups of the vegetable options.