Speedy Italian Meatball Soup Recipe by Penny Hawkins

By Stina

Ingredients

• 1 lb. Italian-style frozen meatballs
• 1 (16 oz.) bag Italian-style frozen veggie blend
• 1 (14 ½ oz.) can diced tomatoes, undrained
• 4 cups (32 oz.) beef or chicken broth
• ½ -inch-diameter bunch of spaghetti noodles, broken into small pieces
• ½ tsp. dried basil
• ¼ tsp. dried oregano
• 1 pkg. brown gravy mix
• 1 ½ cups water
• 2 tbsp. Parmesan cheese, if desired

Details

Servings 4
Adapted from cookeatshare.com

Preparation

Step 1

This yummy soup makes use of one of my favorite supermarket shortcuts- frozen meatballs! Your family will love the taste, and you'll love how quick and easy this is to prepare, because you can go from stove to table in under 30 minutes!

My favorite tip for this recipe: This recipe is easily doubled and freezes well. Thaw overnight in the fridge then reheat on the stove.

1 (16 oz.) bag Italian-style frozen veggie blend

1 pkg. brown gravy mix

Directions

Combine all ingredients except gravy mix, water and Parmesan cheese in a 3 qt. stockpot; cook over medium heat, stirring occasionally.

In a small bowl, combine gravy mix and water; add to stockpot.

Continue cooking over medium heat, stirring occasionally until mixture comes to a boil, meatballs are heated through, and pasta is tender.