My version of Meatball Soup

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Name: Meatball Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: My own
Ingredients: 1- 32 oz bag frozen italian meatballs more or less to taste; 3/4 of 12 oz box Bow tie pasta (farfalle) more or less to taste; 4 cups Frozen italian veggies chopped; 2- 14 oz cans Diced tomatoes UNdrained; 5 cups water more or less to taste; 2 cups Chicken Stock more or less to taste; 7 Beef bouillon cube more or less to taste; Sea Salt; Garlic Salt; Fresh Ground pepper; Tuscany Seasonings

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INGREDIENTS

1- 32 oz bag frozen italian meatballs ; more or less to taste
3/4 of 12 oz box Bow tie pasta (farfalle) ; more or less to taste
4 cups Frozen italian veggies ; chopped
2- 14 oz cans Diced tomatoes ; UNdrained
5 cups water ; more or less to taste
2 cups Chicken Stock ; more or less to taste
7 Beef bouillon cube ; more or less to taste
Seasonings to taste:
Sea Salt
Garlic Salt
Fresh Ground pepper
Tuscany Seasonings

Servings

INSTRUCTIONS

1. Combine Water and broth. Bring to a boil.

2. Add bouillon. Stir to dissolve.

3. Add tomatoes & liquid. Return to a boil.

4. Add Some of the: Garlic Salt, Sea Salt, pepper and Tuscany seasonings.

5. Add Frozen Meatballs and Veggies. Return to a boil.

6. Add uncooked bow tie pasta, Return to a boil

7. Once boiling, taste and add more of the seasonings as needed..

8. Cover, lower heat and simmer for 15 minutes, or until pasta is al dente.

NOTES

Instead of 2 cans of the diced tomatoes, I used frozen stewed tomatoes from our garden this summer. YUM!

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Nutrition

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Serving Size: 1 Serving (217g)
Recipe Makes: 10 Servings

Calories: 46
Calories from Fat: 14 (30%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.3g
Cholesterol 3.2mg		1 %
Sodium 241mg		8 %
Potassium 109.7mg		3 %
Total Carbohydrate 5.1g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 5.1g
Protein 2.8g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 46

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