Italian Soups and Salads Recipes - Meatball Soup with Tiny Pasta

Ingredients

• 1 14 1/2-ounce can diced tomatoes with onion and garlic, un-drained

• 14-ounce can beef broth

• 1 1/2 cups water

• 1/2 teaspoon dried Italian seasoning, crushed

• 1/2 of a 16-ounce package frozen cooked Italian-style meatballs

• 1 cup loose-pack frozen Italian-blend vegetables (zucchini, carrots, cauliflower, lima beans, and Italian beans) or desired frozen mixed vegetables

• 1/2 cup small dried pasta (such as tripolini, farfallini, ditalini, stellini, or orzo)

• 2 tablespoons finely shredded or grated Parmesan cheese

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Method:

1. In a large saucepan stir together un-drained tomatoes, beef broth, the water, and Italian seasoning; bring to boiling.

2. Add meatballs, frozen vegetables, and uncooked pasta. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until pasta and vegetables are tender.

3. Sprinkle individual servings with Parmesan cheese.