Our home economists combined ready-made turkey meatballs with fresh and frozen vegetables to come up with this nicely seasoned soup. Small families can enjoy half now and freeze the rest for later. But bigger families may want to double the recipe, so there’s plenty leftover for a second meal. Sprinkle servings with Parmesan cheese just before serving.
"After a busy day of running errands and cleaning, I wanted something fast but hearty for dinner," explains Quincy, Michigan's Sue Fuller. "I combined prepared meatballs with canned soup, mushrooms and seasonings. My husband loved my creation and thought I spent hours preparing it."
This recipe is versatile. If you like, you can vary the vegetables that are added to the soup. In my version, I add a bit of chopped jalapeno pepper for some heat and serve the robust soup with cornbread or garlic bread.Eunice Justice, Cody, Wyoming