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Meatball Vegetable Soup
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2/3 cup uncooked medium pasta shells
4 cups chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed French onion soup, undiluted
12 frozen cooked Italian meatballs (1/2 ounce each), thawed and quartered
1-1/2 cups chopped fresh spinach
1 cup frozen sliced carrots, thawed
3/4 cup canned kidney beans, rinsed and drained
3/4 cup garbonzo beans or chickpeas, rinsed and drained
Cook pasta according to package directions. Meanwhile, combine the remaining
ingredients in a Dutch oven or soup kettle. Bring to a boil. Reduce heat; cover
and simmer for 15 minutes or until vegetables are tender. Drain pasta and stir
into soup.
Yield: 6-8 servings (about 2-1/2 quarts).
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |