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Meatball Soup
rec.food.recipes/Tonkcats/1999
Makes 6 to 8 servings
A quick and hearty soup. I use frozen meatballs and cook 3 to 5 per person in the soup.
2 quarts water
20 to 25 small meatballs
2 cans (8 ounces each) tomato sauce
2 beef bouillon cube
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
salt
ground black pepper
2 to 3 stalks celery, sliced
2 to 3 carrots, sliced
1 to 2 cloves garlic, minced
1 cup elbow macaroni, uncooked
Parmesan cheese
Bring water to a boil in a large saucepan.
Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic; simmer for 30 minutes.
Add macaroni and cook until pasta is done. Top with Parmesan cheese to serve.
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