Meatball Minestrone soup
By á-162525
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Ingredients
- 32 Italian meatballs
- 6 cups chicken stock
- 19 oz can italian stewed tomatoes
- 1 cup small pasta, cooked
- 1 large carrot, sliced
- 2 medium zucchini, sliced
- 1 cup peas (frozen/canned)
- 19 oz kidney beans, drained and rinsed
- 10 oz can sliced mushrooms, drained
- 1 T Italian seasoning
Details
Preparation
Step 1
thaw meatballs for 2-3 minutes in microwave. Combine stock and tomatoes with juice in large saucepan, break up tomatoes. Bring to a boil; add pasta and carrots and cook for 5 minutes. Add remaining ingredients, including meatballs and return to a boil. Reduce heat, cover and simmer for 10 minutes.
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