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Ingredients
1 Pound frozen Italian meat balls, cooked
2 Teaspoons olive oil
1/2 Cup onion, finely diced
2 Celery stalks, sliced
2 Carrots, peeled & diced
1 (15 oz) Can crushed tomatoes do not drain
1 (16 oz) Can tomato sauce
6 Cups beef broth
1 Teaspoon dried Italian seasoning
Salt & pepper to taste
3/4 Cup dry short pasta such as ditalini
2 Tablespoons fresh parsley chopped
Parmesan cheese for serving
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots.
Cook the vegetables for 4 - 5 minutes. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper.
Bring to a simmer. Add the meatballs and pasta to the soup. Simmer for 10 minutes, or until pasta and vegetables are tender.
Top with parsley. Serve with parmesan cheese if desired.