It's quickly prepared but this soup doesn't need more work. It's complete, a cheering meal in itself for a wintry day or evening.
The cook gets a jump start by using fully cooked frozen beef meatballs. Total preparation should be about 20 minutes.
Italian Meatball Soup
You can find fully cooked meatballs in the grocer's freezer case. They need only to be heated through and they're ready to serve, which makes them a particularly practical ingredient for speedy soups.
For this recipe, use Italian-seasoned meatballs for their flavor. Frozen mixed vegetables, canned beef broth and diced tomatoes, too, help make the soup's preparation extra fast as does using small pasta such as ditalini, which requires only a short cooking time.
All you need to add, finally, is crusty bread, and soup's on.
Italian Meatball Soup
18-ounce package frozen fully cooked Italian-seasoned beef meatballs (about 35 meatballs)
2 cups frozen mixed vegetables
14-ounce can ready-to-serve beef broth (approximate size)
14 1/2-ounce can Italian-style diced tomatoes
1 cup water
1/3 cup 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.
Nutrition information per serving (1/6 of recipe): 324 cal., 14 g pro., 18 g carbo., 22 g fat, 1,241 mg sodium, 30 mg chol.
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