Meatball and Vegetable Soup

By á-2406

This makes a great dinner soup with bread. For different varities, try shredded beef, chicken or pork.

Ingredients

• 3 14oz cans beef broth
• 1 12- to 16oz package frozen cooked meatballs
• 1 15- to 16oz can Great Northern beans or cannellini beans (white kidney beans), rinsed and drained
• 1 14.5oz can diced tomatoes with basil, garlic and oregano, undrained
• 1 10oz package frozen mixed vegetables
• 1 cup dried small pasta (such as macaroni, small shell, mini penne, or rotini)
• Shredded Parmesan cheese (optional)

Preparation

Step 1

In a 4-quart dutch oven combine broth, meatballs, beans, tomatoes and vegetables. (I chopped up the tomatoes in a food processor to make them smooth). Bring to boiling; stir in pasta (I used 2 cups pasta, one didn't seem like enough). Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until pasta is tender.

To serve, ladle soup into bowls. serve with bread and sprinkle Parmesan cheese over top of soup