I had such high hopes for this soup. The only one that liked it was my husband, and he only liked it a little bit. SIGH. The “meatballs” I used (Gardein) had a weird spice to them (maybe carroway seeds? ugh), and the rest of the soup was just very bland.
Hearty Italian Meatball Soup
(All Recipes magazine, Dec/Jan. 2016)
time needed: 30 min.
3 cups water
2 (14 ounce) cans diced tomatoes with onion and garlic, undrained
2 (14 ounce) cans beef broth (I used Vegetarian “beef” broth)
1 teaspoon Italian seasoning
1 (16 ounce) package frozen cooked Italian-style meatballs (I used vegetarian “meat”balls)
2 cups frozen Italian-blend vegetables
1 cup small star-shaped dried pasta (I used tiny shells)
1/4 cup grated Parmesan cheese
Stir water, tomatoes, beef broth, and Italian seasoning together in a large pot; bring to a boil. Add meatballs, Italian-blend vegetables, and pasta to the pot. Return broth to a boil, reduce heat to medium-low, and cook until the meatballs are heated through and the pasta is tender, about 10 minutes. Ladle soup into bowls and garnish with Parmesan cheese.