- 2 quarts water
- 20 small meatballs
- 2 (8 ounce) cans tomato sauce
- 2 cubes beef bouillon cube
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- salt to taste
- ground black pepper to taste
- 2 stalks celery, sliced
- 2 carrots, sliced
- 1 clove garlic, minced
- 1 cup elbow macaroni
- 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, and simmer for 30 minutes.
- Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.
03/31/2017
recipepes.com
Meatball Soup, recipe
PT15M
PT1H
5
455 calories
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