Our favorite recipe for meatball soup has come in handy during this busy season, so it is only right that I should share it here with you. My friend Jean gave me this one and it is definitely a keeper. Every couple of weeks the family asks for it again. It's a simple family supper, but it's also good enough for company. Jonathan really likes it. You should see his reaction when he sees a pot of this stuff simmering on the stove. It's quite humorous. He comes over, lifts the lid, sticks his face about as close to the pot as he can, and takes a big whiff. Then a huge smile spreads across his face.
I double this for our big family. I triple it for company. Since we were having company when I took these photos, you're seeing the triple batch. Don't freak out at the size of my pot.
Served with a salad and breadsticks, you have a simple, fast, delicious meal.
Italian Meatball Soup
- 1 bag Italian meatballs
- 1 32 ounce carton of beef broth
- 1 tablespoon Italian seasoning
- 1 can diced tomatoes
- 1 can mixed vegetables, undrained
- 1/2 cup elbow or any macaroni.
Put the first five ingredients into a large pot. Bring to a boil then reduce to a slow simmer for 1/2- 1 hour. Add the elbow macaroni during the last 1/2 hour of cooking.