Quick, Easy -N- Fast Italian Meatball Soup Recipe

18 oz. package frozen fully cooked Italian-seasoned beef meatballs (about 35 meatballs)
2 C. frozen mixed vegetables
14 oz. can ready-to-serve beef broth (approximate size)
14 1/2 oz. can Italian-style diced tomatoes
1 C. water
1/3 C. uncooked ditalini, or small shell pasta
shredded Parmesan cheese

Combine meatballs, vegetables, broth, tomatoes, water and pasta in large saucepan; bring to a boil. Reduce heat; simmer 8 to 10 minutes or until pasta is tender.

Serve with cheese, as desired.

Makes 4 to 6 servings.


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