Quick, Easy -N- Fast Meatball Minestrone Soup Recipe

2 cans (14.5 oz. each) chicken broth
1 can (14.5 oz.) beef broth
1 bag (1 lb.) frozen mixed vegetables
1 bag (18 oz.) frozen meatballs
1 can (14.5 oz.) stewed tomatoes
1/2 C. dried macaroni noodles
1 can (15 oz.) light red kidney beans
1 1/2 t. dried Italian seasoning
6 T. grated Parmesan cheese

Pour the chicken and beef broth into a 4.5-quart Dutch oven or soup pot and begin heating on high. Add the still-frozen vegetables and meatballs. Add the tomatoes and macaroni. Cover the pot and bring it to a boil. This will take about 10 minutes.

While the soup is heating, rinse and drain the kidney beans and set aside. When the soup comes to a boil, uncover and stir well. (The macaroni sinks to the bottom.)

Add the kidney beans and Italian seasoning, and reduce the heat to medium. Stir frequently until the macaroni is tender, about 6 to 7 minutes more.

Serve at once, garnishing each bowl with 1 tablespoon grated Parmesan cheese.

Makes 6 servings.
 

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