1 bag frozen Italian seasoned meatballs (about 24)
1 package of frozen Normandy vegetables
1 28 oz. can Italian style tomatoes
3-4 cups of water
3-4 beef bouillon cubes
1 1/2 cups pasta, cooked
Combine tomatoes, water and bouillon cubes in large soup pot, making sure cubes dissolve. Bring to boil. Add the frozen meatballs, vegetables and bring to boil again. Lower heat and simmer for 10 minutes. Meanwhile, prepare pasta and drain water. After soup mixture has simmered, add pasta and stir in. Dish up. Add a side of French bread and top with parmesan cheese, if desired. I have also substituted rice for the pasta.
0 comments:
Post a Comment